Melt your choice of colored candy melts with vegetable shortening (1 tablespoon of shortening per 1 cup of candy). Spread melted candy evenly on a sheet of waxed paper to 1/8-inch thickness. Place on the cookie sheet and refrigerate for 5 minutes. Place 1-inch metal flower-shaped cookie cutter in small bowl of hot water to warm up. Remove the cutter and wipe dry; use to cut out flowers. Frost cupcake with green frosting. Arrange flowers on top; use dots of frosting to attach M&M's as centers.
Share this article