Flower Cupcake Bouquet with Silk Soymilk

Flower Cupcake Bouquet

Lactose intolerance runs in our family, so it was no shock when my son turned out to have lactose issues, too. Silk Soymilk has been a part of our routine for as long as I can remember — I constantly substitute it in our dinner recipes.

And while I enjoy cooking traditional meals, my heart has always been in baking. For me, baking is an expression of love. If you care about someone, you make them cookies. The time it takes to craft a beautiful cupcake is an investment in your relationship. And for me, baking is all about the details.

I really love that Silk Soymilk enables me to share yummy baked goods with my family that get back to a basic plant-based diet. They are dairy-free, gluten-free and don’t contain GMOs. And that’s just what I want to serve my family!

My favorite cupcake recipe uses Silk Soymilk, and I decided to dress it up with a fun Flower Cupcake Bouquet to celebrate this spring.

Flower Cupcake Bouquet

Here’s what you need to get started:

  • 8-12 cupcakes (I used this recipe.)
  • Colored icing
  • Flower petal icing tip
  • Yellow candy melts
  • Yellow nonpareil candies
  • Clay flower pot
  • Styrofoam ball
  • Toothpicks
  • Green tissue paper
  • Tape


First, you’ll need to make the candy centers for your flowers. Preheat your oven to 200 degrees F. Line a baking sheet with parchment paper, and place the candy melt pieces on the paper. You’ll need one per cupcake.

Place the baking sheet in the oven for 2-3 minutes, until the candies just start to melt. They will be shiny. Watch them carefully!

Remove from the oven, and cover the candy melts in nonpareils. Allow to sit and harden completely.

Fill a piping bag with icing and fit it with the petal tip.

Pipe a layer of petals onto the cupcakes by forming a U shape with the tip.

Add a second layer of petals, then place the candy center on top.

Now, it’s time to assemble the bouquet.

Place the styrofoam ball into the clay pot. Insert a toothpick into the bottom of a cupcake, with the pointy end pushed into the cupcake.

Place the cupcake onto the styrofoam ball, and repeat the process until the ball is completely covered to mark where each cupcake will go.

Remove the cupcakes and add a second toothpick adjacent to each one you placed at first. This will help hold the cupcakes in place. Replace the cupcakes back onto the bouquet.

Cut the tissue paper into small strips. Gather a strip into an accordion fold, then pinch the end to create a leaf-like shape. Add a small piece of tape and place the tissue piece into one of the gaps between cupcakes.

Repeat to fill in all of the gaps in the bouquet.


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This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.


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