Tropical Hawaiian Flower & Surfboard Cupcake

A delightful vanilla cupcake decorated with edible Hawaiian flowers, miniature surfboard-shaped fondant toppers, and assorted sugar seashells and starfish for a charming beach-themed treat.

Steps

1. Preheat oven to 350°F (175°C). 2. In a small bowl, mix flour, sugar, and baking powder. 3. Add softened butter, milk, and vanilla extract; whisk until smooth. 4. Pour batter into a cupcake liner in a muffin tin. 5. Bake for 15-18 minutes or until a toothpick comes out clean. 6. Let the cupcake cool completely. 7. Roll out white fondant thinly and cut out small surfboard shapes. 8. Use food coloring to paint surfboard designs; let dry. 9. Mix powdered sugar with water to create a glue. 10. Attach edible Hawaiian flower petals and fondant surfboards gently on top of the cupcake. 11. Decorate around with sugar seashells and starfish to create a beach scene.

1/4 cup all-purpose flour 2 tbsp sugar 1/4 tsp baking powder 1 tbsp unsalted butter, softened 3 tbsp milk 1/4 tsp vanilla extract Edible Hawaiian flowers (a few petals) Fondant (white and colored for surfboards) Food coloring (blue, red, yellow) Assorted sugar seashells and starfish decorations 1 tbsp powdered sugar 1 tsp water (for fondant glue)