Rose Bouquet Cupcakes
Additional ingredients per package instructions
red food coloring
green food coloring
a large, white cake board (or, plate) to arrange on
an open star piping tip
a medium round piping tip
a leaf piping tip
4 piping bags (or, plastic freezer bags)
Preheat oven to 350°F. Line muffin tins with 24 cupcake liners.
In a large bowl, beat 1 box cake mix, water, eggs, and oil per package instructions.
Pour batter into cupcake pan; fill each cupcake liner halfway for 24 cupcakes. Bake for 19-23 minutes per package instructions.
Melt chocolate in a bowl. Dip strawberries into melted chocolate, place on parchment paper to let chocolate set.
Add 3 drops of red food coloring to Frosting. Mix until fully incorporated.
Place an open star piping tip into a piping bag. Fill bag with Frosting. Pipe a swirl on top of each cupcake.
Place strawberries on top of cupcakes.
Serving Size (1 of 24 cupcakes (76g)), Calories 270 (Calories from Fat ), Total Fat 12g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 25mg, Sodium 220mg, Total Carbohydrate 40g (Dietary Fiber 1g, Sugars 30g, Includes 30g Added Sugars), Protein 2g, Potassium 50mg, thiamine 0mg, Riboflavin 0mg, niacin mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 0mg, Vitamin D 0mg, Calcium 40mg, 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.