Flowerpot Cupcakes Recipe

Flowerpot Cupcakes Recipe photo by Taste of Home

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—Jackie Hannahs, Fountain, Michigan Judi Oudekerk of Buffalo, Minnesota features these sweet treats as one of a number of “cooking club” projects at the after-school program she supervises. “The flower-topped cupcakes are so easy that even children in our kindergarten make them,” she assures. “They’re great for a spring or summer birthday party.”

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Flowerpot Cupcakes Recipe

Prep: 20 min. Bake: 20 min.

Yield: 24 Servings

20 20 40

Ingredients

1 package devil's food cake mix (regular size)
16 pieces Fruit by the Foot
24 large green gumdrops
48 large assorted gumdrops
48 pretzel sticks

Directions

Prepare cake mix 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 inserted near the center 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.

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