1 cup water
3 large eggs
Craft supplies including vase or decorative flower pot, 5- to 6-inch styrofoam ball, clear tape, 4- to 6-inch wooden skewers, 2 to 3 shades of green tissue paper and cocktail picks with frilled ends
HEAT oven to 350°F. Line 18 muffin cups and 12 mini muffin cups with decorative flower-shaped paper baking cups or traditional paper baking cups. Prepare cake mix according to package directions using water, oil and eggs. Divide evenly into prepared regular and mini muffin cups. Bake cupcakes 19 to 23 minutes and mini cupcakes 11 to 12 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes. Remove from pan to wire rack to cool completely.
Meanwhile, CUT tissue paper into about 45 (3- and 4-inch) squares. Stack 3 squares, alternating shades. Insert cocktail pick into center of squares. Hold pointed end of pick and gently pull paper upward to frilled end of pick. Holding paper firmly in center, gently twist and pull paper over frilled end to create a leaf shape. Repeat to make about 15 leaf picks.
PLACE styrofoam ball inside vase, leaving the top half of ball exposed to create a domed surface. Secure with clear tape. Insert 2 skewers, 1/2-inch apart, in a location where you want to place a cupcake. Skewers should be positioned straight up, not sideways. Press bottom of cupcake onto skewers to attach. Adjust height of skewers as necessary so top surface of cupcake is level. Repeat to cover styrofoam ball evenly with about 8 cupcakes and 6 mini cupcakes. Insert leaf picks into styrofoam ball to fill bottom edge and gaps between cupcakes.
PLACE frosting into decorating bag fitted with 1M tip (open star). Starting at center of each cupcake, hold bag perpendicular and squeeze frosting onto all cupcakes in a tight spiral pattern. Place vase on round platter. Arrange extra cupcakes around vase.
Serving Size (1 of 24 cupcakes), Calories 320 (Calories from Fat 120), Total Fat 14g (Saturated Fat 3g, Trans Fat 3g), Cholesterol 30mg, Sodium 240mg, Total Carbohydrate 46g (Dietary Fiber g, Sugars 37g), Protein 1g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*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.