Springtime Cupcakes: Flowers

I was originally calling these Easter cupcakes rather than springtime, but they don't have much to them specific to Easter... they're more generalized springtime in the theme. Either way, they're bright and festive... and tasty! The cupcakes are lavender white zinfandel (vanilla cupcakes with white zinfandel jelly and whole bits of dried lavender in the batter), topped with a meringue buttercream. I believe this buttercream is the "Italian" style. It's the first time I've made anything other than "normal" buttercream and I have to say I like this one much better... it tastes lighter and smoother and is just the right amount of sweet for me. Plus, it's very easy to work with and holds up well at room temperature.

For the flowers, I took a package of rainbow Twizzlers and cut them into cross-sections, then stuck them on florist wire into the meringue grass. Jelly Belly eggs are also scattered about.