I thought you might like a little extra fun for your Valentine cupcakes this year, so we did some experimenting over here.
Here’s what you’ll need to create your very own, fully edible, cupcake stands, and impress all your Valentines this year.
1. White candy melts
(I chose candy melts over real white chocolate because they’re so much easier to melt and work with, and they don’t have to be tempered when they’re melted)
2. One Recipe Royal Icing, mix together
3 tbsp. meringue powder
1 lb. confectioners’ sugar
6 Tbsp. warm water
(Just beat on low until it forms peaks and looks like icing).
3. Cookie cutters or other impromptu molds you find around your kitchen.
We set out all our molds over a piece of parchment paper. If you have trouble making the molds stay in place, add a little icing to the bottom. But we didn’t find this to be necessary. We just plopped a few cookie cutters down.
Then glued them together with our royal icing. Here are the ones that turned out to be our favorites. We liked the ones that used surprisingly small cookie cutters. But really the possibilities are limited only by what you can turn into a mold. Just make sure you try out one model cupcake stand, to make sure it can hold up a cupcake, before you make dozens of them.
For those of you who want to expand your cupcake repertoire, here are a few recipes I’ve been dying to try. Do you have a favorite cupcake?
Lucious Lime Cupcakes (My friend made these for a baby shower last night. They were amazing. I wish I had a picture because they were beautiful, piled high with airy whipped lime mousse. Biting into cake and lime mousse all at once is a pretty great thing).
Fluffernutter cupcakes by the awesome Michelle of One Ordinary Day
Chocolate, banana, and teff cupcakes (gluten free and amazing looking)
Salted caramel chocolate cupcakes
Cotton candy cupcakes
Vanilla cupcakes with blackberry buttercream
Blue velvet cupcakes
White chocolate cupcakes
Dark chocolate cupcakes with milk chocolate buttercream