My friend Kristin is having a destination wedding in January. Two weekends ago, she had her shower and I had the honor of making the desert.
To go with their wedding theme, I decided to make beach themed cupcakes. It was tricky though, because she cannot have wheat. However, there’s a TON of great wheat free recipes on the internet. I made the cupcakes chocolate and used vanilla icing and fondant to decorate them.
There were two sets. The first was with blue icing and tropical flowers:
I used my Williams Sonoma cupcake stand for this one. To make the flowers, I just used two different sized flower cutters with two fondant colors and glued them together with some water. Here’s a close up:
I decorated the second set with white frosting, crushed wheat free oatmeal cookies, and fondant. I stuck a mini umbrella in each one and a flip flop on each one as well. To make it look like sand, I just crushed the oatmeal cookies, covered the cupcakes with icing, and dipped them into the cookies.
To make the flip flops: roll out a piece of fondant and use a medium oval cutter to cut out the shape. Using a knife, cut part of the side off to make it look more like a flip flop. You flatten/shape the fondant so it doesn’t have any rough edges. Then you can use fondant or icing to make the straps. I used icing and star confetti to decorate. And voila! It’s a flip flop cupcake!