Flower Pot Cupcakes
1 cup water
3 large eggs
1/4 cup sugar
96 small assorted colored gumdrops
72 assorted colored toothpicks
1 (16 oz.) can
2 tablespoons green decorator sugar
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 1/4 teaspoon green sugar. Stand 3 gumdrop flowers in each cupcake.
Serving Size (1 cupcake), Calories 170 (Calories from Fat 50), Total Fat 5g (Saturated Fat 2g, Trans Fat g), Cholesterol 25mg, Sodium 160mg, Total Carbohydrate 29g (Dietary Fiber g, Sugars 8g), 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.