May 17


Chocolate Cupcakes and Spring Gum Paste Flowers

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They’re easy, fun, decadent and d.e.l.i.c.i.o.u.s!

Chocolate cupcakes topped with creamy chocolate buttercream icing and edible sugarpaste flowers.  {Also known as gum paste flowers}.


If you’re looking for a tasty, easy dessert for a special occassion, try these cupcakes inspired by some of Peggy Porschen’s flowers.

Page 68 of Peggy Porschen’s, Romantic Cakesshows her version of these sugarpaste flowers.  Ours have the same color palette, flavours, and cupcake liners… The differences are in the shape and thickness of the flowers themselves.

I say ‘ours’ because a few students and I made them for a friend of mine and teacher of theirs for her 50th birthday.

{Do you like the pretty background?  lol!  I only had a minute to take pics before we delivered them}.

If you’d like to try making these, the flowers are simple to make if you’ve got the tools.


To make these cupcakes you’ll need:


*For a how-to on making simple flowers with gumpaste click here for the tutorial and here’s a video on making the icing swirl.


The only somewhat different method was with this flower:

Still easy to make:

Once the gumpaste flowers have dried, use a #2 piping tip to add some dots of royal icing to finish off the centers.


To make the cupcakes, I used the following recipes:

Chocolate Cupcakes


  • 6 ounces melted chocolate of your choice
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup sour cream


  1. Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
  2. In a large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time.
  3. Beat in vanilla and chocolate sauce.
  4. Whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with sour cream, making 2 additions of dry ingredients and 2 additions of sour cream.
  5. Use a 1/4 cup measurer or ice cream scoop to fill your cupcake liners, and bake in oven until cake tester comes out clean, about 20-25 minutes.
  6. Transfer to rack to let cool.

Chocolate Frosting

For an easy chocolate frosting recipe, click here.


For the pink milk glass cake stand click here.  There’s only one left right now, but you can try emailing the vendor on Amazon to ask for more.  Another great place to look is on ebay.

These cupcakes were easy and fun to make; I only wish I had gotten a pic of the birthday girl, Kim, with them!

Happy Birthday Kim!

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  1. Kimmie
    May 17, 2010 at 7:15 am | Permalink

    I could not ask for a more dear friend than you
    Marian. You have blessed my life and bring sunshine into my day! Thank you for the beautiful cupcakes and more important your friendship!

    Love Always, your friend,

    Kimmie (and I am “that old”)

  2. May 17, 2010 at 9:18 am | Permalink

    Yum, they look super delicious. I do like the background, sorta blurry looking oven? Not even sure… but it sure doesn’t detract from the cake display.

  3. bubble&squeak
    May 17, 2010 at 8:08 pm | Permalink

    Oh no, Marian, you gave away your friend’s age! But, you know what, you have to let her know that she certainly doesn’t look it. In fact, she looks great and I would never have guessed.
    What a nice birthday surprise!

  4. bubble&squeak
    May 17, 2010 at 8:15 pm | Permalink

    You also mentioned a cake stand in this post – it’s so sweet and pink. I love cake stands and kitchenware. Probably more than diamonds. I hope you don’t mind me posting a link to some great cake stands I found on the internet. They were too cute not to share. It’s a shame they don’t deliver to where I am but it’s nice to have a look.

  5. May 17, 2010 at 8:24 pm | Permalink

    Just beautiful!

  6. May 18, 2010 at 5:47 am | Permalink

    Thanks Kimmie! I feel the same way about you!
    I was *going* to tell the story about ‘that old’ but wasn’t sure I’d live it down. lol.
    (Check out the comment from bubble&squeak b.t.way!)

    Thanks for commenting bubble&squeak and Linda!

  7. May 18, 2010 at 12:38 pm | Permalink

    So simple, so beautiful.

  8. May 18, 2010 at 12:39 pm | Permalink

    Hi just wondering how much milk – 1/2 milk??? Thanks

  9. May 18, 2010 at 2:08 pm | Permalink

    Stunning! I just love the flowers …and the chocolate! 🙂

  10. May 18, 2010 at 7:00 pm | Permalink

    Oops! Bec, that’s half a tablespoon milk. (I’ve corrected the recipe in the post as well).

  11. May 18, 2010 at 7:52 pm | Permalink

    These Look AMAZING Marion!! I am so impressed… and I really want to eat one! 🙂 (or five)


  12. May 18, 2010 at 7:55 pm | Permalink

    beautiful work again… I dont mind the background of your pic. It does not interfere at all. Nice show piece.
    Happy Birthday Kim. You look great.

  13. May 18, 2010 at 9:03 pm | Permalink

    Your cupcakes are so pretty!! I didn’t know they made the gumpaste flowers with those molds.. where can I find them? Thanks!

  14. marian
    May 18, 2010 at 10:30 pm | Permalink

    Elsa; I bought these at the Bonnie Gordon School, but if you want to buy on-line maybe just try googling ‘silicon veiner’ or ‘flower silicon veiner’ and see which site you like best. (closest to you etc.)

  15. May 19, 2010 at 7:54 am | Permalink

    The cupcakes, the icing, the flowers, the stand, and the birthday girl…everything is beautiful! Thanks for posting the recipes as well 🙂

  16. May 19, 2010 at 7:56 am | Permalink

    they look fabulous!

  17. May 19, 2010 at 8:00 am | Permalink

    Wow… Your cupcakes look stunning. I have never tried gumpaste flowers, but I think I’ll have to give them a try now.

  18. May 20, 2010 at 1:30 am | Permalink

    I have nevered worked with gum paste before. Your blog has inspired me. I think I will give it a go very soon.

  19. May 20, 2010 at 8:28 pm | Permalink

    Your cupcakes look delicious. The sugar flowers are so pretty.You did so great.
    Have a great weekend!

  20. Darlita
    May 24, 2010 at 3:47 am | Permalink

    Your work is amazing! These cuppies are so pretty and elegant.

  21. May 26, 2010 at 1:16 am | Permalink

    i seriously have SOO much to learn from you! these are absolute perfection! i LOVE the tutorial and hope it’s as easy to follow along! i’m just horrible at icing cupcakes, but maybe i need a pastry bag to make them look a little better!

  22. Dalia Mordechai
    May 27, 2010 at 11:53 pm | Permalink

    Hi Marian,

    Gorgeous cupcakes! I’m going to give them a try this week-end. Where can I get the veiner from? and also where are the beautiful tiered cake stands from, they make the presentation look so elegant!


  23. marian
    May 28, 2010 at 8:14 pm | Permalink

    Hi Dalia,
    I got the veiner from Bonnie Gordon’s (it’s the link beside the word flower formers in the “To make these cupcakes you’ll need” list above).
    There’s a link to where I got the pink milk glass stands in the second last paragraph of the post.
    Happy Shopping!

  24. June 2, 2010 at 3:54 pm | Permalink

    Congratulations. I have given you an award at

  25. June 2, 2010 at 9:42 pm | Permalink

    Hi! I just love checking in to see your lovely creations. I designed Ashley Vicos website and I’ve been fortunate to see some of her work in person, we had a Sweet Ashley cake at my daughters birthday. The work that you and the sugar and cake artist do these days is absolutely amazing.
    P.S. Thanks for sharing the “how to” segments!

  26. June 3, 2010 at 10:41 pm | Permalink

    LOVE your gumpaste flowers. I’ve always wanted to try my hand at making them but have yet to do it. This post made me want to give it a go sometime soon. Thanks! Your wonderful creations are always so inspiring!

  27. June 6, 2010 at 1:16 am | Permalink

    Very lovely. Thanks for showing how to make them. I’ll have to try them out one of these days. I have always been intimidated and thought they’d be super difficult. 🙂

  28. Maria-Greece
    December 6, 2010 at 4:13 pm | Permalink

    The articles you always help me to learn something new,
    very nice recipe as always!
    I wonder if one cup of flour is a very small amount?

    • marian
      December 6, 2010 at 5:39 pm | Permalink

      Maria-Greece, It works as a recipe and tastes good!

  29. Rina
    August 8, 2011 at 12:48 pm | Permalink

    OMG ..that so nice..i never feel so excited to go to kitchen but for now i like to try and practise..hope can remove my stress after watching market whole day and night ( smile ).

    how long i can keep my frosting icing decoration cookies in container ? We going to celebrate our religious celebration in 3 week time.. I like to make my own cookies and coklat cupcake ?

    Thank you so much ..God Bless You

    • marian
      August 9, 2011 at 6:58 am | Permalink

      Freshest is always best of course, but up to two weeks in a container should be okay! Have fun!!

  30. mrs ali
    August 13, 2011 at 6:37 pm | Permalink

    HI!thankyou for sharing this 😀

    i do have one problem 🙁 wenever i try mking chocolate buttercream icing it NEVER turns out this dark in colour its always on the lighter side!how do u get that super dark chocolate colour ???ur input wud be of gr8 help!


  31. August 15, 2011 at 5:56 pm | Permalink

    It essentially resolved my trouble, appreciate it!

  32. katty_mo
    May 3, 2012 at 10:58 pm | Permalink

    lovely cupcakes! but for how many is the recipe for? 24? thank you!

  33. May 4, 2012 at 9:56 am | Permalink

    Hi Mrs Ali, It could be that the products in the recipe are making the difference. You could always add a little chocolate brown food coloring if you like as well. Hope that helps!
    @Katty_mo Yes, that's right! Have fun making them!

  34. Lisa
    February 16, 2013 at 2:17 pm | Permalink

    I just made these cupcakes and they didn’t turn out very well. They did not rise at all… is this something I should have expected?

  35. February 19, 2013 at 4:41 pm | Permalink

    Hi @ Lisa: A few things to brainstorm (baking can be finicky… kind of like a science, it’s so precise). Whipping the butter and sugar in the beginning until it’s nice and fluffy helps, and then not overmixing once the flour is added, makes a difference. Other than that and oven temperature being calibrated, I can’t think of any thing else.

  36. jamie
    August 6, 2013 at 12:09 pm | Permalink

    How many cupcakes does this recipe make Marian?

  37. Claudia
    October 29, 2013 at 9:50 pm | Permalink

    Kuddos to you for great photos and presentation but these cupcakes were a disappointment.

    I just made them for our Halloween spooky dinner and my family and I hated them. They were tasteless and dried. I had to hurry and make a different recipe. 🙁

  38. December 24, 2014 at 6:19 pm | Permalink

    wow i love these. the flowers on the cupcakes look perfect and the stand finishes it off nicely. well done.

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