Mums for Moms

MY MOM LOVED FLOWERS — especially yellow ones. Her love of flowers must be in my DNA because I truly believe they’re the perfect gift for any occasion, or just because. They instantly brighten a room.

What could be better than mums for moms this Mother’s Day? Cupcakes that look like mums, that’s what! The mom in your life will know you took the time to craft something delicious, just for her. I promise these mums won’t die, but they’re sure to disappear. Happy Mother’s Day!

Ingredients

8 cupcakes baked in paper liners (I used vanilla cake mix and green liners)

¼ cup each blue, white, yellow, purple, pink, and orange decorating sugars

1 bag (10.5 ounces) mini pastel-colored marshmallows

1 bag (10.5 ounces) mini white marshmallows

1 tub vanilla frosting

40 licorice pastels (purchased at Candy Craze)

Green licorice twists (purchased at Candy Craze)

Ziploc® sandwich baggies

Method

Pour colored sugars into separate Ziploc® baggies. Sort 22 like-colored marshmallows for each cupcake. To create the petals, cut the marshmallows in half diagonally. Place white marshmallows in the bags of purple, blue, white, and pink sugar. Place orange, yellow, and pink marshmallows in the bags of corresponding sugar color. Seal the bag and shake to coat.

Ice cupcakes with a thin layer of vanilla frosting. Starting at the outside edge of each cupcake, arrange the marshmallows, sugar side up and pointed edge out, sides touching. Continue for two additional rows, leaving room in the center for stamens (licorice pastel candies). Place 4 to 5 like-colored licorice pastels, vertically, in the center of each cupcake. Arrange the cupcakes on a platter or tray. Cut green twists in half lengthwise. Add the twists to look like stems, trimming to the desired length.

Ingredients

(serves 4)

° 1 pound medium shrimp, cooked, chilled, peeled & deveined, reserve a few for garnish

° 2 Roma tomatoes, chopped

° 1 cucumber, diced

° 1 jalapeño, seeded, minced

° ⅓ cup purple onion, chopped

° 2 avocados, peeled, pitted, chopped

° 1 bunch fresh cilantro, remove stems and roughly chop leaves, reserve more for garnish

° ¼ cup freshly squeezed lime juice

° 1 ½ cups Clamato, chilled (spicy or regular)

° 1 cup ketchup, chilled

° ½ teaspoon Worcestershire sauce

° 2 Tablespoons Valentina hot sauce

° 2 teaspoons Kosher salt

° 1-2 teaspoons ground black pepper

° lime wedges (garnish)

Method

Prepare all ingredients and set aside. Combine onion and lime juice in a small bowl, set aside. In a medium bowl, combine shrimp, tomatoes, cucumber, jalapeño, salt, and pepper and toss gently. In a separate bowl, combine Clamato, ketchup, cilantro, Valentina, and Worcestershire, then add it to the shrimp mixture. Gently fold in avocados and onion mixture. Cover, then place in refrigerator for at least one hour. Pour into serving dishes, garnish with cilantro, shrimp, and a lime wedge.