Any bride would blush to behold such fanciful cupcakes on her special day. Bakers, too, will relish making the exquisite meringue “flowers,” which are first piped onto parchment-lined baking sheets, then baked until firm and dry. Their crisp, delicate texture makes them a delight to eat.

　　

Ingredients

makes 48

　　48 White Cupcakes (page 154)

　　2 recipes Swiss Meringue (page 317)

　　2 recipes Seven-Minute Frosting (page 303)

　　

Step 1

Preheat oven to 175°F. Line rimmed baking sheets with parchment paper. Transfer Swiss meringue to a pastry bag fitted with a coupler. Pipe flowers and other shapes, such as shells and stars, on lined baking sheets, using different tips to create a variety of shapes and sizes (shown, from left to right): a small multi-opening tip (#233)to pipe drop flowers; two small leaf tips (# 67 and #70) for daisy petals and leaves; a small three-opening tip (#89)for piping plumes; two small plain tips (#4 and #6) for five-petal flowers; a small fluted shell tip (#98) for traditional shells; and a small open-star tip (#17) for more drop flowers. You will need about 16 shapes for each cupcake, depending on their size. Bake until meringue is completely dry to the touch but not taking on any color, at least 30 minutes. Transfer shapes on parchment to a wire rack to cool.

　　

Step 2

To finish, spoon frosting generously on a cupcake, and use an offset spatula to spread into a dome shape. Working quickly (before frosting sets), arrange the baked meringue shapes onto cupcake as desired, gently pressing them into frosting to adhere. Repeat with remaining cupcakes. Cupcakes can be stored up to 1 day at room temperature (do not refrigerate).

　　Martha Stewart's Cupcakes