Flower Pot Cupcakes

Yield: 6 cupcakes

Ingredients:

1 package Pillsbury® Yellow Cake
1 cup water
1/3 cup Crisco® Vegetable Oil
3 eggs
1/4 cup sugar
96 small assorted colored gumdrops
72 assorted colored toothpicks
1 can Pillsbury® Vanilla Frosting
1-1/2 teaspoons green decorator sugar

Preparation Directions:

1. Line 24 muffin cups with paper baking cups. Bake and cool cupcakes as directed on package using water, oil and eggs.

2. Meanwhile, to make flowers, 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.

3. With scissors, cut around edge of gumdrop rounds to form petals. Slice each of the remaining 24 gumdrops into 3 rounds for flower centers. Press centers into gumdrop flowers. Insert toothpick in back of each gumdrop flower.

4. Spread each cooled cupcake with about 2 tablespoons frosting. Sprinkle each cupcake top with 1/4 teaspoon decorator sugar. Stand 3 gumdrop flowers in each cupcake.