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