This desert-inspired cactus cupcake topper will show your sweetheart how your love blooms like a cactus after a rare rainfall. They are as super easy to make as they are adorable. Simply bake your cupcakes in tiny terracotta pots and team them with this fondant cactus and fruit-roll up rose to symbolise how rare the affection you have for him is. Team with my fragrant yet spicy jalapeño peach cupcake recipe with peach cream cheese frosting and you will have him swooning.
Terracotta Pot Cupcakes
What you will need:
- Unglazed, untreated mini terracotta flowerpots
- Parchment paper
- Vegetable oil
Preheat the oven to 350 F. Wash each terracotta pot thoroughly with hot water before using. Brush the inside of the pots with oil and place a small round of parchment paper on the bottom of each pot. Fill each pot 2/3 with cupcake batter and place terracotta pots on a baking sheet. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
FONDANT CACTUS
What you need:
- Cactus cookie cutter
- Green fondant
- Green or black edible marker
First up, you will need to buy a cactus cookie cutter. I got my mine on Etsy. Roll out green fondant to 1/8 inch thickness. Cut the fondant using your cactus cookie cutter. Place in the refrigerator to harden at least 20 minutes. With your edible marker make lines to resemble the cactus pines.
EDIBLE ROSE
What you need:
- Red fruit roll up
- Small circle cookie cutter
Roll out the fruit roll and cut out five circles using your cookie cutter. To make the center of the rose, roll one circle into a cone shape, pinching the bottoms so it stays closed. Wrap a second circle around the cone, bend the petal back so if fans out. Add a third circle to the opposite side
continuing to pinch the bottom so it
stays together. Add two more circles,
overlapping the other petals.
Place rose on top of your cupcake.
