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Flower-Power Cupcakes Recipe

Surprise your favourite teachers with these colourful, fun, edible flowers.

Prep Time: 30 Mins | Total Time: 1 Hr 30 Mins | Makes: 24 cupcakes

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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

Method:

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.
Spread cupcakes with frosting.
Cut licorice into desired size pieces. Create flower shapes with licorice; arrange on cupcakes. Sprinkle candy sprinkles in center of each flower.

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.

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1 Frosted Cupcake (Undecorated): Calories 180; ( Calories from Fat 70 ); Total Fat 8g ( Saturated Fat 2g , Trans Fat 1 1/2g ); Cholesterol 0mg;Sodium 170mg;Total Carbohydrate 25g ( Dietary Fiber 0g , Sugars 17g ); Protein 1g Percent Daily Value* : Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 2%

*Percent Daily Values are based on a 2,000 calorie diet.

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