Fruity Flower Cupcakes Recipes

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FRUITY FLOWER CUPCAKES



Fruity Flower Cupcakes image

Make these colorful cupcakes for your "Dia de Los Muertos" celebration.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 24

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 container Betty Crocker™ Whipped fluffy white frosting
1 box Betty Crocker™ Fruit Roll-Ups® Flavor Mixers or variety pack chewy fruit flavored snacks
1 box Betty Crocker™ Fruit Roll-Ups® Blastin' Berry Hot Colors® chewy fruit flavored snacks

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake as directed on box for cupcakes. Cool completely. Frost cupcakes with frosting.
  • To make flowers, unroll and remove paper from 18 Betty Crocker Fruit Roll-Ups. Cut 4 circles out of each snack using 2-inch round cutter. Using 3 circles for each flower, pinch each circle in the middle and twist to create petals. Place the petals on top of cupcake next to one another to create flower. Place on top of each cupcake.

Nutrition Facts : Calories 200, Carbohydrate 31 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake, Sodium 190 mg, Sugar 0 g, TransFat 1 g

WHIMSICAL FLOWER CUPCAKES



Whimsical Flower Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Yield 12 whimsical cupcakes

Number Of Ingredients 4

24 Go-To Vanilla Cupcakes
2 cups Swiss Buttercream
1/2 cup Grapefruit-Tinted Frosting
1/4 cup Egg Yolk-Tinted Frosting

Steps:

  • Frost the cupcakes with the buttercream.
  • To pipe the flower: Place the grapefruit-tinted frosting in a pastry bag with a #10 round tip. Hold the bag straight above the cupcake. To create a 5-petal flower, start 1/2 inch from the edge, and squeeze and release while dragging toward the center of the cupcake to create a tear-shaped petal. Rotate the cupcake slightly after each petal.
  • Place the egg yolk-tinted frosting in a pastry bag with a #2 small round tip. Hold the bag straight up, and pipe a small dot into the center of the flower.
  • Repeat with the remaining cupcakes.

FRUIT-FILLED CUPCAKES



Fruit-Filled Cupcakes image

Kids really love the fruity surprise tucked inside these sweet and tender cupcakes. And because the recipe is so easy and quick, they'd probably love to help make and frost them! -Margaret Wilson, Sun City, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 2 dozen.

Number Of Ingredients 7

1 package strawberry cake mix (regular size)
2 cups sour cream
2 large eggs
1/3 cup strawberry preserves
1 can (16 ounces) vanilla frosting, divided
Red food coloring, optional
Red nonpareils and pink jimmies, optional

Steps:

  • In a large bowl, combine the cake mix, sour cream and eggs. Beat on low speed for 30 seconds; beat on medium for 2 minutes. , Place 27 paper or foil liners in heart-shaped or standard muffin tins. (If using standard tins, tuck a 1/2-in. foil ball or marble between the liner and cup to form a heart shape.) Fill cups half full with batter. Using the end of a wooden spoon handle, make an indentation in the center of each; fill with 1/2 teaspoon preserves. Top with remaining batter. , Bake at 350° for 22-27 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , If desired, place a third of the frosting in a small bowl; tint pink with red food coloring. Frost cupcakes with white frosting; if desired, pipe edges with pink frosting. Decorate with nonpareils and jimmies if desired.

Nutrition Facts : Calories 205 calories, Fat 8g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 173mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 0 fiber), Protein 2g protein.

ORANGE FLOWER CUPCAKES



Orange Flower Cupcakes image

Kids will be happy to help make (and eat!) this cute dessert. The flower design is simple, and you can feel good about serving a bit of fresh fruit with your cupcakes.

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield 12 cupcakes

Number Of Ingredients 16

1 1/3 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1 cup granulated sugar
1/2 vanilla bean, split and scraped
2 large eggs
2 teaspoons vanilla extract
1/2 cup milk
1 1/2 sticks unsalted butter, at room temperature
3 cups confectioners' sugar
2 tablespoons milk
2 teaspoons vanilla extract
6 small mandarins, peeled and segments separated
12 raspberries
1/4 cup apricot jelly

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk together the flour, baking powder and salt in a medium bowl; set aside. Beat the butter, granulated sugar and vanilla bean seeds together with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time until blended, then beat in the vanilla extract. Reduce the mixer speed to low and beat in half the flour mixture, followed by the milk and then the remaining flour mixture until smooth.
  • Divide the batter among the prepared muffin cups and bake until the tops are lightly browned and spring back when pressed, about 25 minutes. Cool in the pans for a few minutes, then transfer to a wire rack to cool completely.
  • For the frosting: Beat the butter and confectioners' sugar together in a large bowl using an electric mixer on medium speed until smooth. Increase the speed to medium-high and beat until fluffy, 2 to 3 minutes more. Beat in the milk and vanilla extract until smooth and creamy. Transfer to a piping bag with a plain round tip (about 3/8-inch).
  • Frost each cupcake evenly and top with a circle of overlapping mandarin segments that touch in the middle and curve in the same direction. Place a raspberry in each center. Combine the jelly with 1 tablespoon water in a microwave-safe bowl and heat in the microwave until warm but not hot, about 30 seconds. Using a pastry brush, lightly coat the mandarin and raspberries with the jelly.

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