Pages Navigation Menu

flower cupcakes

flower cupcakes

I loved this fun Spring idea for flower cupcakes from Betty Crocker. You slice marshmallows with clean (and oiled!) scissors and the sticky part is all ready to dip into the colored sugar. They really turn out pretty! And those tall, slim candles are so pretty in the centers!

Flower Cupcakes

1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 container Betty Crocker® Rich & Creamy vanilla or creamy white frosting
30 large marshmallows
Colored sprinkles
Birthday candles, if desired

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.

2. Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and egg whites. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

3. Frost cupcakes with frosting.

4. Using kitchen scissors, cut each marshmallow crosswise into 4 slices. Sprinkle slices with colored sugar. Arrange 5 slices on each cupcakes in flower shape. Place candle in center of each flower.