Flowerpot Cupcakes Recipe

4.5 2 4
Flowerpot Cupcakes Recipe
Flowerpot Cupcakes Recipe photo by Taste of Home
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Flowerpot Cupcakes Recipe

Read Reviews
4.5 2 4
Publisher Photo
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

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

  • 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
  1. Prepare cake batter according to package directions. Fill greased 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.
  2. 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.
  3. 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

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MY REVIEW
stevennicole User ID: 2190603 59654
Reviewed Nov. 15, 2010

"don't put the preztels in too early or they'll get soggy. they were a lot of time but very fun for a special birthday"

MY REVIEW
KayleeS User ID: 4927901 204789
Reviewed Apr. 6, 2010

"These were very cute, but a pain to make. They took forever and they did not even taste that great."

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