Cherry Blossom Cupcakes

I hadn't made any fun cupcakes in a while and was inspired by the cherry blossoms here in DC. It was wonderful and they were just as gorgeous as everyone says they are. So, here is my fun springtime take on a cherry blossom cupcake. 

I was going to make a cherry almond cake, but didn't want flavor overkill, so I just went with a vanilla cake. I had all kinds of fun flower and cherry papers that I had gotten in England last year so it was fun to have something to use those for.

I also decided to make two different sizes...little mini ones and standard size cupcakes. 

The frosting?  Real buttercream, of course and I made my usual vanilla buttercream with a cherry twist.  I used a few tablespoons of diced maraschino cherries and just one drop of Americolor soft pink gel food coloring. 

The maraschino cherries I found at Whole Foods are SO good.  They are organic ones that have no added color. It was nice to find some that aren't bright neon red and taste like they've been soaking in syrup. These actually seemed like fresh cherries with the stems still on and were already pitted (they were also $7 a jar).

I love how the frosting has little specks of red cherry in it.

I used already prepared marzipan (I know, slacker right?) for the little flowers on top. I have always made my own marzipan, but tried this one that I found at the store and it tastes amazing (and is much easier, of course).  I colored it pink with the same soft pink food coloring and used little candy pearls to press into the center of each marzipan flower.  My little marzipan cherry blossoms!

My little A tested a mini one for her snack this evening and loved it.  The rest are already packed to take to my fellow Washingtonians to enjoy at the office tomorrow.