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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 24 |
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Jackie Hannahs, Fountain, Michigan Judi Oudekerk of Buffalo, Minnesota features these sweet treats as one of a number of âcooking clubâ projects at the after-school program she supervises. âThe flower-topped cupcakes are so easy that even children in our kindergarten make them,â she assures. âTheyâre great for a spring or summer birthday party.â 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:
1. Prepare cake mix batter according to package directions for cupcakes.
2. 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.
3. 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.
4. 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.
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