Since making hydrangea cupcakes last year, I have been wondering when I would get to make them again. The other day, my wondering stopped, as I had a request for some peach and cream hydrangeas for a bridal party’s pre-wedding celebration.

I used the same technique as last time, but added a few white nonpareils to give more dimension and make the cupcakes more lifelike.

For the peach hydrangeas I used two different shades of peach-tinted icing, and for the cream, I tinted the icing with ivory food colouring.

This was also my very first request for gluten-free cupcakes. They definitely turned out all right, but I am very eager to do some more experimenting and make them more moist.