I made two different types of cupcake for this holiday. One batch was a simple white wedding cake (white cake and yellow cake are very similar, most times the only difference being the addition of egg yolks for yellow cake) recipe, and the other was a German chocolate. Many people only think of German chocolate as a heavy rich cake with coconut, pecan icing while in reality the cake itself is quite light and has more of a milk chocolate flavor. I am not a big fan of chocolate myself so this is one of my favorites!
I then made a simple cream cheese icing, which I used for both flavors of cupcake. The trick to a really wonderful cream cheese icing is to not make it SO sweet. Let the cream cheese flavor be the star. Sickening sweet icing is a major turn off for me, as I feel the cake should be the main flavor.
To start, grab a pair of kitchen sheers (or clean scissors) and cut mini marsh mellows on the diagonal. Then dip sticky side into colored sugar. Begin around the outside of the cupcake, right above the paper liner, and make a complete row around the edge. Then continue the process this time staggering the next layer of halved mini marsh mellows. Continue in a circular pattern, once you reach the center cut a small slice of a contrasting colored lickerish stick and place it in the center. Ta Da....beautiful, fun, and unique Easter flowers (also great for Mother's Day coming up!)