Looks good, right?
The steps are pretty simple:
- Start with some mini marshmallows, some bottles of different colored decorative sugars, and a Ziploc sandwich bag with a seal. You don't necessarily have to use Ziploc -- I used some weird ones from Ikea that have a yellow retro pattern -- just as long as the bag has a seal.
- Pour some sugar in the Ziploc bag. You can even go crazy and mix up different colors -- I mixed up red, pink, and blue, hoping to get some sort of purple effect.
- With a pair of kitchen scissors, cut the mini marshmallows diagonally and place in the bag with some decorative sugars. Give the bag a good shake -- the sugar should only stick to the cut part.
- Use your frosting to attach the marshmallows onto the cupcake in a chrysanthemum flower pattern. I recommend using a vanilla buttercream frosting, but you can also use cream cheese frosting like I did. The best way to do this is to frost the entire cupcake top, and then arrange the marshmallows by pressing them into the frosting immediately after before it crusts:
For instance, here is one with multi-colored sugar:
Or here is another one by my friend Kimothy. She decided to leave some of the marshmallows unsugared, resulting in a white petaled chrysanthemum:
Very cool! This is a neat, effortless recipe that I'll definitely try again in the future.