Cherry Blossom Cupcakes Recipe
Additional ingredients to prepare cake mix per package instructions
Pink and green gel food color
Prepare cupcakes according to box instructions. Let cool completely.
Take one tub of frosting reserving 1/4 cup of the frosting and set aside, color the remaining frosting with pink gel coloring.
Fill a piping bag fitted with a large round piping tip with the pale pink frosting.
Color the remaining frosting with green gel color and place in a piping bag fitted with a very small round piping tip or simply cut the tip off a disposable piping bag, keeping the opening very small.
Using the pale pink frosting, pipe frosting in 5 small rounds to the outside edge of the cupcake.
Using the tip of a small spoon or the rounded end of the handle of a teaspoon press down on the center of the round pulling the frosting in toward the center of the cupcake, continue until all of the petals are formed making sure to clean the tip of your spoon in between.
Using your green frosting pipe small dots into the center of the flower.
Serving Size (1 Cupcake (58g)), Calories 200 (Calories from Fat ), Total Fat 9g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 25mg, Sodium 190mg, Total Carbohydrate 27g (Dietary Fiber 0g, Sugars 19g, Includes 11g Added Sugars), Protein 1g, Potassium 9mg, thiamine 0mg, Riboflavin 0mg, niacin mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 0mg, Vitamin D 0mg, Calcium 46mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.