Flower Garden Cupcakes Recipe

Flower Garden Cupcakes Recipe
Flower Garden Cupcakes Recipe photo by Taste of Home
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Flower Garden Cupcakes Recipe

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MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + chilling

Ingredients

  • 1 package (18-1/4 ounces) white cake mix
  • 1 cup boiling water
  • 1 package (3 ounces) JELL-O® Strawberry Flavor Gelatin
  • 1 carton (8 ounces) Cool Whip® Whipped Topping, thawed
  • Red or yellow food coloring, optional
  • OPTIONAL DECORATIONS:
  • 24 large marshmallows
  • Colored sugar

Directions

Prepare and bake cake batter according to package directions for cupcakes; cool in pans 10 minutes.
Pierce cupcake tops with fork. In a small bowl, add boiling water to gelatin; stir 2 minutes or until completely dissolved. Spoon over cup cakes. Refrigerate 30 minutes. Remove cupcakes from pans. Tint whipped topping with food color if desired; frost cupcakes.
For BUNNYMALLOW decorations, slice each marshmallow into 5 rounds crosswise. Press one cut side of each slice into colored sugar. Arrange slices on cupcakes to resemble flower petals. Refrigerate until serving. Yield: 24 servings.
Originally published as Flower Garden Cupcakes in Taste of Home Cooking School Collection Spring 2009, p72

  • 1 package (18-1/4 ounces) white cake mix
  • 1 cup boiling water
  • 1 package (3 ounces) JELL-O® Strawberry Flavor Gelatin
  • 1 carton (8 ounces) Cool Whip® Whipped Topping, thawed
  • Red or yellow food coloring, optional
  • OPTIONAL DECORATIONS:
  • 24 large marshmallows
  • Colored sugar
  1. Prepare and bake cake batter according to package directions for cupcakes; cool in pans 10 minutes.
  2. Pierce cupcake tops with fork. In a small bowl, add boiling water to gelatin; stir 2 minutes or until completely dissolved. Spoon over cup cakes. Refrigerate 30 minutes. Remove cupcakes from pans. Tint whipped topping with food color if desired; frost cupcakes.
  3. For BUNNYMALLOW decorations, slice each marshmallow into 5 rounds crosswise. Press one cut side of each slice into colored sugar. Arrange slices on cupcakes to resemble flower petals. Refrigerate until serving. Yield: 24 servings.
Originally published as Flower Garden Cupcakes in Taste of Home Cooking School Collection Spring 2009, p72

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