I was inspired to make these cupcakes after I made a large flower pot cake for my Mom's birthday, and had lots of fondant leftover. Waste not, want not! I think they turned out to be some of the cutest cupcakes I've ever made - and they're not too hard to make! With a bit of practice, you'll be amazing your friends with these in no time.
You will need:
Chocolate cupcakes (recipe included)
Chocolate frosting (recipe included)
Store-bought white or ivory fondant, ~ 2 lbs
Gel food colouring in red, yellow, brown, green, purple and pink
Note: Use terracotta gel colour if you have it. I did not.
Oreos, Oreo crumbs, or chocolate cookie crumbs
Royal icing flower centers, or small yellow candies
Now let's make some flower pot cupcakes!
Step 1: Step One - Bake Your Cupcakes
You can use any chocolate cake you like for this recipe, as long as it's somewhat firm. If you're going to use a cake mix, you might want to add a quarter cup or so of extra flour to make it a bit more dense.
You can bake these with cupcake liners, but you'll have to remove them before you start decorating. If you wish to bake without liners, be sure to grease & flour the pans thoroughly so the cupcakes don't stick.
Here is the incredibly easy recipe I used, from an old Betty Crocker cookbook:
Black Midnight Cake
2 1/4 cups pastry flour
1 2/3 cups sugar
2/3 cups cocoa powder
1 1/4 tsp baking soda
1 tsp salt
1/4 tsp baking powder
1 1/4 cup water
3/4 cup shortening
2 large eggs
1 tsp vanilla
Pile all ingredients into large mixer bowl. Use hand mixer on low for 30 seconds, scraping down the sides with a spatula as you go, then mix 3 minutes on high speed, scraping down the sides occasionally.
Portion equally among 2 cupcake pans, makes a total of 24 cupcakes. Bake at 350 degrees for 18-20 minutes.