Flower Power Cupcakes Recipes

FLOWER-POWER CUPCAKES

Flower-Power Cupcakes image

Dress up "wow the crowd" cupcakes with simple candy decorations even the kids can help add.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 24

Number Of Ingredients 5

Ingredients

1 box Betty Crocker™ Super Moist™ 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

Steps:

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, bake and cool cake as directed on box for 24 cupcakes.
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. Store loosely covered.

Nutrition Facts : Calories 160, Carbohydrate 24 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 160 mg, Sugar 16 g, TransFat 1 g

FLOWER CUPCAKES

Flower Cupcakes image

Provided by Ina Garten

Categories dessert

Time 45m

Yield 22 to 24 cupcakes

Number Of Ingredients 13

Ingredients

18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
3/4 pound (3 sticks) unsalted butter, at room temperature
1 pound cream cheese, at room temperature
3/4 pound confectioners' sugar, sifted
1 1/4 teaspoons pure vanilla extract

Steps:

Heat the oven to 350 degrees F. Line muffin pans with paper liners.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Fill the cupcake liners to the top with batter. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
For the icing, mix the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, on low speed, mixing just until smooth. Spread the frosting generously on top of each cupcake.

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