SUNFLOWER CUPCAKES BOUQUET
This delightful edible bouquet is perfect for a bridal shower, garden party or Mother's Day celebrations.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 58
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place miniature paper baking cup in each of 58 mini muffin cups. Make cake batter as directed on box. Fill muffin cups 3/4 full (about 1 heaping tablespoon each).
- Bake 10 to 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
- Spoon frosting into medium bowl. Stir in powdered sugar and desired food color, mixing to blend completely. Fit an open star tip (#18) on a pastry bag, and fill with frosting. On each cupcake, pipe 6 lines from the center of the cupcake, out to the edge, making an evenly spaced "spoke-like pattern" on each. With the same tip, start in the center and make a loop by going down one side of each spoke, turning at the edge of the cupcake and following the next spoke back into the center. Repeat ending with 6 loops. Place black gummy raspberry in center of each cupcake.
- Place 2 sheets of tissue paper inside pail. Cut dry oasis to fit inside pail. Thread wooden skewer through green licorice. Thread spearmint leaf on skewer and then cupcake. Repeat to make 6 additional flowers. Arrange flowers in pail. Place remaining cupcakes on platter. Store loosely covered.
Nutrition Facts : Calories 120, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Mini Cupcake, Sodium 90 mg, Sugar 16 g, TransFat 1 g
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