May Flowers Cupcakes

Name: May Flowers Cupcakes
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 24
Cuisine: American
Ingredients: 2 containers Betty Crocker® Whipped cream cheese frosting; 24 smalls yellow gumdrops; 24 servings Assorted Betty Crocker® Decorating Decors candy sprinkles; 24 larges marshmallows; 1 box (4-serving size) raspberry-flavored gelatin; 1 box Betty Crocker® SuperMoist® white cake mix

May Flowers Cupcakes is a dairy free dessert. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe makes 24 servings with 271 calories, 3g of protein, and 8g of fat each. If you have whipped cream cheese frosting, decorating decors candy sprinkles, marshmallows, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes. This recipe is typical of American cuisine.

Instructions

Heat oven to 350°F (325°F for dark or nonstick pans).

Equipment you will use

Oven

Place paper baking cup in each of 24 regular-size muffin cups.

Equipment you will use

Muffin Liners

Make cake mix as directed on box for cupcakes, using water, oil and egg whites and adding gelatin. Divide batter evenly among muffin cups.

Ingredients you will need

Egg Whites

Cake Mix

Cupcakes

Gelatin

Water

Cooking Oil

Equipment you will use

Muffin Liners

Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.

Equipment you will use

Toothpicks

Oven

Frost cupcakes with frosting. With dampened kitchen scissors, cut each marshmallow into slices. Arrange slices on cupcakes in flower shape; sprinkle with candy sprinkles. Use frosting to attach gumdrop in center of each flower.

Ingredients you will need

Marshmallows