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Flower-Power Cupcakes

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Flower-Power Cupcakes
  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 24
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Surprise your favourite teachers with these colourful, fun, edible flowers.
Mar 10, 2010

Ingredients

  • 1 box Betty Crocker* SuperMoist* white cake mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 1 container Betty Crocker* Whipped fluffy white frosting or 1 container Betty Crocker* Creamy Deluxe* vanilla frosting
  • Multi-coloured licorice twists
  • Candy sprinkles

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Bake as directed. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  • 2
    Spread cupcakes with frosting.
  • 3
    Cut licorice into desired size pieces. Create flower shapes with licorice; arrange on cupcakes. Sprinkle candy sprinkles in center of each flower.

Expert Tips

  • Tip 1
    How-To: If you have only one 12-cup muffin pan, cover and refrigerate the rest of the batter while baking the first batch. Then bake the remaining batter in the cooled muffin pan, adding 1 or 2 minutes to the bake time.

Nutrition Information

180 Calories, 8g Total Fat, 1g Protein, 25g Total Carbs, 17g Sugars

Nutrition Facts

Serving Size: 24 cupcakes
Calories
180
Total Fat
8g
Saturated Fat
2g
Trans Fat
1 1/2g
Cholesterol
0mg
Sodium
170mg
7%
Total Carbs
25g
Dietary Fiber
0g
Sugars
17g
Protein
1g
% Daily Value*:
Calcium
2
2%
Iron
2
2%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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