Mini marshmallow flower cupcakes

1. Place the different colored sugars into separate small bowls. Cut 45 marshmallows in half on the diagonal and place them into a colored sugar bowl. Toss the cut marshmallows in the sugar to get the cut edge coated with sugar. Repeat with the remaining marshmallows and sugars. 2. Line 2 cookie sheets with wax paper. Place the white candy melts in a microwave-safe sealable plastic bag. Microwave until smooth, massaging the bag every 15 seconds, about 1 minute. Seal and snip a small corner from the bag. Pipe a small dollop of melted chocolate, about the size of a nickel on the wax paper. Arrange 5 like-colored marshmallow petals in the chocolate to make a flower. Add a small candy in the center. Repeat with the remaining chocolate and candies. Refrigerate until chocolate is set, about 5 minutes. 3. Spread the tops of the cupcakes with a mound of vanilla frosting and make smooth. Gently peel the marshmallow flowers from the wax paper and add about 6 flowers of different colors to the top of each cupcake.