Prep Time: 150 minutes
Cook Time: 25 minutes
Ready Time: 180 minutes
Yield: 24 cupcakes
Ingredients:
• 1 (18.25 oz/517 g) package Pillsbury® Yellow Cake
• 1 cup water
• ⅓ cup Crisco® Pure Vegetable Oil
• 3 large eggs
• ¼ cup sugar
• 96 small assorted colored gumdrops
• 72 assorted colored toothpicks
• 1 (16 oz/453.5 g) can Pillsbury® Vanilla Frosting
• 2 tablespoons green decorator sugar
Method:
- Line 24 muffin cups with paper baking cups. Prepare and bake cupcakes as directed on package using water, oil and eggs. Remove from pan. Cool.
- Place sugar in small resealable plastic bag. Place bag flat on work surface. Place 1 gumdrop in bag. With rolling pin, flatten gumdrop into 1-inch round, redistributing sugar over gumdrop as needed to cover. Repeat with 71 gumdrops. Cut around edge of rounds with scissors to form petals.
- Slice each of the remaining 24 gumdrops into 3 small circles for flower centers. Press centers into gumdrop flowers. Insert toothpick in side of each gumdrop flower.
- Spread each cooled cupcake with about 1 tablespoon frosting. Sprinkle each cupcake top with ¼ teaspoon green sugar. Stand 3 gumdrop flowers in each cupcake.
http://www.pillsburybaking.com/recipes/details/2456/cupcakes?CategoryId=0