Sprinkle a cutting board with the sugar. With a rolling pin, roll out the white gumdrops over the sugar until they form 1 1/2-inch circles, pressing the flattened gumdrops into the sugar as they get sticky. Cut each gumdrop in half. Place a yellow gumdrop strip lengthwise from the flat end to the rounded end of each half-circle. Pinch the flat side of each together and fold under to form a lily. Place one flower on each cupcake; serve on a tiered platter.
This recipe yields 18 cupcakes.
Comments: In place of the gumdrop flowers, you may want to use real edible flowers.
Yield: 18 cupcakes