Flower Garden Cupcakes
1 Hr(s) 15 Min(s) (incl. refrigerating)
15 Min(s) Prep
1 Hr(s) Cook
Make Flower Garden Cupcakes with marshmallows, colored sugar and more. Our Flower Garden Cupcakes make your dessert table look like a garden in bloom.
What You Need
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24 servings
Original recipe yields 24 servings
1 pkg. (2-layer size) white cake mix
1 cup boiling water
food colorings (assorted colors)
suggested decorations: JET-PUFFED Marshmallows, colored sugar, small hard candies, BAKER'S ANGEL FLAKE Coconut, JET-PUFFED BUNNY MALLOWS Marshmallows, vanilla wafers, JET-PUFFED Miniature Marshmallows
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Let's Make It
1
Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Pierce tops with fork.
2
Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min. Tint COOL WHIP with food coloring(s) as desired; spread over cupcakes.
3
Decorate as desired. (See tip.)
Kitchen Tips
Tip 1
Decorations
Marshmallow Flowers: For each flower, cut 1 large marshmallow into 5 slices; press cut sides in colored sugar. Arrange on cupcake to resemble flower. Add small candy to center of each. Bunnies: Top cupcakes with tinted coconut and marshmallow bunnies. Flowers: For each flower, place 1 wafer on top of cupcake; surround with 10 miniature marshmallows.
Tip 2
How to Store
Keep frosted cupcakes refrigerated.
Nutrition
Calories
130
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 115mg
5%
Total Carbohydrates 20g
7%
Dietary Fiber 0g
0%
Sugars 13g
26%
Protein 1g
2%
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
24 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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