Thursday, March 20, 2008

Flower Pots

Flowerpot Cupcakes
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Flowerpot Cupcakes

SERVINGS: 24

METHOD: Baked

TIME: Prep: 20 min.

Bake: 20 min.

Ingredients:

1 package (18-1/4 ounces) devil's food cake mix

16 pieces Fruit by the Foot

24 large green gumdrops

48 large assorted gumdrops

48 pretzel sticks

Directions:
Prepare cake batter according to package directions.
Fill greased muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick 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.
Yield: 2 dozen.

You could also use strips of licorice

Flower Pot Cupcakes

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Cupcake additions Flower-Power Cupcakes
Dress up "wow the crowd" cupcakes with simple candy decorations even the kids can help add.
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Prep Time:30 min Start to Finish:1 hr 30 min Makes:24 cupcakes 1 box Betty Crocker® SuperMoist® white cake mix Water, vegetable oil and egg whites called for on cake mix box 1 container (12 oz) Betty Crocker® Whipped fluffy white frosting or 1 container (1 lb) Betty Crocker® Rich & Creamy lemon or strawberry frosting Multicolored licorice twists Betty Crocker® candy sprinkles Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Bake as directed. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes. Spread cupcakes with frosting. Cut licorice into desired size pieces. Create flower shapes with licorice; arrange on cupcakes. Sprinkle candy sprinkles in center of each flower.
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High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for cupcakes. Nutrition Information 1 Serving: Calories 180 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g, Trans Fat 1 1/2g); Cholesterol 0mg; Sodium 170mg; Total Carbohydrate 25g (Dietary Fiber 0g, Sugars 17g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 2% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1 1/2 *Percent Daily Values are based on a 2,000 calorie diet.High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for cupcakes.
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How-To If you have only one 12-cup muffin pan, cover and refrigerate the rest of the batter while baking the first batch. Then bake the remaining batter in the cooled muffin pan, adding 1 or
2 minutes to the bake time.
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Bunny Cupcakes You're just a hop away from making deliciously sweet bunny cupcakes. Cake mix and ready-to-spread frosting make it extra easy.
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Prep Time: 30 min Start to Finish: 1 hr 45 min Makes: 24 cupcakes 1 box Betty Crocker® SuperMoist® yellow or white cake mix Water, vegetable oil and eggs called for on cake mix box Pink food color 2 containers Betty Crocker® Whipped fluffy white frosting 5 large marshmallows Pink sugar Candy decorations and sprinkles, as desired Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes. Stir a few drops pink food color into 1 container of frosting. Frost cupcakes with pink frosting. Spoon 1 heaping teaspoonful white frosting on center of each cupcake. To make ears, cut each large marshmallow crosswise into 5 pieces with kitchen scissors. Using scissors, cut through center of each marshmallow piece to within 1/4 inch of edge. Separate to look like bunny ears; press 1 side of cut edges into pink sugar, flattening slightly. Arrange on each of the white frosting mounds as shown. Use candy decorations and sprinkles to make eyes, nose and whiskers as shown. Store loosely covered. High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for cupcakes.
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Nutrition Information: 1 Serving: Calories 250 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3g, Trans Fat 2 1/2g); Cholesterol 25mg; Sodium 180mg; Total Carbohydrate 35g (Dietary Fiber 0g, Sugars 25g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 2% Exchanges: 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet. How-To If you have only one 12-cup muffin pan, cover and refrigerate the rest of the batter while baking the first batch. Then bake the rest of the batter in the cooled muffin pan, adding 1 or 2 minutes to the bake time.
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Candy-Sprinkled Cupcakes Cake mix, ready-to-spread frosting and candy sprinkles stir up awesome cupcakes!
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Prep Time: 20 min Start to Finish: 1 hr 30 min Makes: 24 cupcakes 1 box Betty Crocker® SuperMoist® yellow or white cake mix Water, vegetable oil and eggs called for on cake mix box 1 container Betty Crocker® Whipped fluffy white frosting Pastel candy sprinkles Heat oven to 350°F (325°F for dark or nonstick pans). Make cake as directed on box for 24 cupcakes. Cool completely. Frost cupcakes with frosting. To decorate, roll edge of each cupcake in candy sprinkles. Store loosely covered. High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for cupcakes.Nutrition Information: 1 Serving: Calories 190 (Calories from Fat 80); Total Fat 8g (Saturated Fat 2 1/2g, Trans Fat 1 1/2g); Cholesterol 25mg; Sodium 160mg; Total Carbohydrate 26g (Dietary Fiber 0g, Sugars 18g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 2% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet. How-To If you have only one 12-cup muffin pan, cover and refrigerate the rest of the batter while baking the first batch. Then bake the rest of the batter in the cooled muffin pan, adding 1 or 2 minutes to the bake time. ***********
Chirping Chick Cupcakes Please the kids with sweet and delicious cupcakes. Cake mix, ready-to-spread frosting and candies make them super simple. Prep Time:30 min Start to Finish:1 hr 45 min Makes:24 cupcakes 1 box Betty Crocker® SuperMoist® yellow or white cake mix
Water, vegetable oil and eggs called for on cake mix box 2 containers Betty Crocker® Whipped fluffy white frosting Yellow food color 24 orange jelly beans 48 small orange candies Heat oven to 350°F (325°F for dark or nonstick pans). Make cake as directed on box for 24 cupcakes. Cool completely. Frost cupcakes with 1 container of frosting. Stir a few drops yellow food color into other container of frosting. Spoon 1 heaping teaspoonful yellow frosting on center of each cupcake. To make beak, cut orange jelly bean lengthwise to within 1/8 inch of end; spread apart slightly. Press into yellow frosting as shown. Add orange candies for eyes. Store loosely covered. Nutrition Information 1 Serving: Calories 270 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3g, Trans Fat 2 1/2g); Cholesterol 25mg; Sodium 180mg; Total Carbohydrate 41g (Dietary Fiber 0g, Sugars 29g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 2% Exchanges: 1/2 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 3 *Percent Daily Values are based on a 2,000 calorie diet.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for cupcakes. How-To If you have only one 12-cup muffin pan, cover and refrigerate the rest of the batter while baking the first batch. Then bake the rest of the batter in the cooled muffin pan, adding 1 or 2 minutes to the bake time.

6 comments:

oldmanlincoln said...

I can't believe I read the whole thing and missed the part about the flower pots being edible.

Have a nice Easter holiday weekend.

Abraham Lincoln
Brookville, Ohio

dot said...

Oh, I love these and they sure do look great! I bet the kids would enjoy them also. A great idea for spring!

KOSTAS said...

AMAZING! Never again it did not happen I see so much... sweet flowerpots

I wish you a Happy Easter!

guild-rez said...

Thank you for comment about your cat Canada:-))
Please give my gratidude to your husband for rescuing cats..
If you visit my guildwoodgardens.blog.com blog you sroll down will find pictures of our family cats.
cheers Gisela

Old Wom Tigley said...

What a great idea.. I love your recipes I have quite a collection of them now ;o)

Lilli & Nevada said...

looks good, my mom made a cake in a flower pot once