Flowerpot Cupcakes Recipe

Ingredients

• 1 package (18-1/4 ounces) devil's food cake mix
• 16 pieces Fruit by the Foot
• 24 large green gumdrops
• 48 large assorted gumdrops
• 48 pretzel sticks

Directions

• Prepare cake batter according to package directions for cupcakes. Fill paper-lined muffin cups two-thirds full.
• Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely.
• Cut three 9-in. pieces from each fruit roll piece (save small pieces for another use). With a small pastry brush, lightly brush water on one end of a fruit strip. Wrap around bottom of cupcake; press ends together. Repeat with remaining cupcakes. Lightly brush water on one side of remaining fruit strips; fold in half lengthwise. Brush one end with water; wrap around cupcake top, slightly overlapping bottom fruit strip.
• Press each gumdrop into a 1-1/4-in. circle. With scissors, cut each green gumdrop into four leaf shapes; set aside. Cut one end of each remaining gumdrop into a tulip shape. Gently press a pretzel into each tulip-shaped gumdrop. Gently press gumdrop leaves onto pretzels. Press two flowers into the top of each cupcake. Yield: 2 dozen.

Flowerpot Cupcakes published in Quick Cooking March/April 2002, p39