Skip to main content

Flowerpot Cupcakes

(0 reviews)
Flowerpot Cupcakes
  • Prep Time 50 min
  • Total Time 1 hr 30 min
  • Servings 24
  • Pinterest
    0
  • Fave
    1K
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    1K
  • Email
    0
  • Facebook
    0
  • Print
    0

Impress your guest by being creative! These delectable flowerpot cupcakes made using Betty Crocker™ SuperMoist™ cake mix and chocolate frosting are perfect for dessert.

Ingredients

1
package (16 oz) ready to bake refrigerated sugar cookies
1/4
cup Gold Medal™ all-purpose flour
24
green toothpicks
1/4
teaspoon orange paste food color
1/4
teaspoon brown paste food color
3/4
cup Betty Crocker™ SuperMoist™ devil’s food cake mix
4
tablespoons water
2
tablespoons vegetable oil
1
egg
1/2
cup Betty Crocker™ Rich & Creamy chocolate frosting (from 1-lb container)
4
thin chocolate wafer cookies, crushed
1
cup powdered sugar
Purple, blue and yellow paste food colors or desired colors
12
spearmint gumdrops

Directions

  • 1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Remove 8 squares of cookie dough from package; refrigerate remaining dough until needed. Sprinkle 2 tablespoons of the flour onto work surface. On floured surface, roll dough to 1/8-inch thickness. Cut 24 cookies using 1 1/2-inch flower-shaped cookie cutter. On cookie sheet, place cutouts about 2 inches apart. Insert toothpick into each cookie no more than halfway. Bake 8 to 10 minutes or until light golden brown.
  • 2 Remove remaining dough from package; mix orange and brown food color into dough. Mix until color is evenly blended. Sprinkle remaining 2 tablespoons flour on work surface. On floured surface, roll orange dough to 1/8-inch thickness. Cut 24 cookies using 2 1/4 -inch round cutter. Grease 24 mini muffin cups with shortening. Press dough rounds in bottoms and up sides of mini muffin cups; refrigerate 15 minutes.
  • 3 In medium bowl, beat cake mix, 3 tablespoons of the water, the oil and egg with whisk until blended. Fill dough-lined muffin cups halfway with batter. Bake 18 to 22 minutes or until toothpick inserted into cake comes out clean. Cool completely. Remove from pans. Frost cupcakes with frosting. Sprinkle with cookie crumbs.
  • 4 In small bowl, mix powdered sugar and remaining 1 tablespoon water until smooth. Divide glaze into separate bowls; tint with food colors. Spread on flower cookies; let stand 15 minutes. Dot center of flower cookies with desired color. Insert flower cookies into cupcakes. Flatten each gumdrop; cut each into 4 leaf shapes. Place 2 leaves at base of each flower.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
165
Daily Value
Total Fat
7g
0%
(
Saturated Fat
2g
0%
)
Sodium
106mg
0%
Total Carbohydrate
26g
0%
(
Dietary Fiber
0g
0%
)
Protein
1g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet