Flowerpot Cupcakes
Flowerpot Cupcakes might be just the dessert you are searching for. One serving contains 85 calories, 1g of protein, and 0g of fat. This dairy free recipe serves 24. Not Head to the store and pick up pretzel sticks, fruit by the foot, gumdrops, and a few other things to make it today. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes roughly 40 minutes.
Instructions
Prepare cake mix batter according to package directions for cupcakes.
Fill paper-lined muffin cups two-thirds full.
Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely.
Cut three 9-in. pieces from each fruit roll piece (save small pieces for another use). With a small pastry brush, lightly brush water on one end of a fruit strip. Wrap around bottom of cupcake; press ends together. Repeat with remaining cupcakes. Lightly brush water on one side of remaining fruit strips; fold in half lengthwise.
Brush one end with water; wrap around cupcake top, slightly overlapping bottom fruit strip.
Press each gumdrop into a 1-1/4-in. circle. With scissors, cut each green gumdrop into four leaf shapes; set aside.
Cut one end of each remaining gumdrop into a tulip shape. Gently press a pretzel into each tulip-shaped gumdrop. Gently press gumdrop leaves onto pretzels. Press two flowers into the top of each cupcake.