Poppy Cupcakes

Ingredients:

• 12 long rolls of thin fruit pastilles
• 12 cupcakes with vanilla buttercream frosting
• 1/4 cup dark chocolate glaze
• 12 teardrop-shaped chocolates

Preparation:

1. Cut the strip marshmallows Cut the pastilles in half and stack the two halves. Using the top of a small heart-shaped cookie cutter (preferably fluted), cut out petals. Repeat with the remaining pastilles. You'll need 8-10 petals per cupcake.
2. Place the marshmallow petals on the tops of the cupcakes, working from the edges to the center. Leave the center of the frosting exposed.
3. Place the chocolate frosting in a zip-lock plastic bag and snip off the corner. Pipe a circle in the center of each cupcake, then pipe rays of frosting extending from the center to the petals like a sun. Insert a chocolate candy upside down into the center of each flower.