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Flowerpot Cupcakes
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Prep Time: 50 minutes
Total Time: 1 hour 30 minutes
Wow your guests with creative flowerpot cupcakes made with Betty Crocker Super Moist cake mix and chocolate frosting. Perfect for a delightful dessert!
Ingredients:
1package (16 oz) ready to bake refrigerated sugar cookies
1/4 cupGold Medal™ all-purpose flour
24green toothpicks
1/4 teaspoonorange paste food color
1/4 teaspoonbrown paste food color
3/4 cup from 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
4tablespoons water
2tablespoons vegetable oil
1egg
1/2 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting
4thin chocolate wafer cookies, crushed
1cuppowdered sugar
Purple, blue and yellow paste food colors or desired colors
12spearmint gumdrops
Instructions:
Preheat oven to 350°F. Line a cookie sheet with parchment paper. Take out 8 squares of cookie dough, keep the rest chilled. Sprinkle 2 tablespoons of flour on your work surface. Roll out the dough to 1/8-inch thickness. Use a 1 1/2-inch flower-shaped cookie cutter to make 24 cookies. Place the cutouts on the cookie sheet, spaced 2 inches apart. Gently insert a toothpick halfway into each cookie. Bake for 8 to 10 minutes until lightly golden brown. Remember not to eat the raw cookie dough while working with it.
Take out any leftover dough from the package and combine orange and brown food coloring with the dough. Blend the colors evenly. Spread the remaining 2 tablespoons of flour on your work surface. Roll out the orange dough on the floured surface to 1/8-inch thickness. Use a 2 1/4-inch round cutter to make 24 cookies. Grease 24 mini muffin cups with shortening. Press the dough rounds into the bottoms and up the sides of the mini muffin cups. Chill in the refrigerator for 15 minutes.
Combine cake mix, 3 tablespoons of water, oil, and egg in a medium bowl, whisk until smooth. Fill muffin cups halfway with batter. Bake for 18-22 minutes or until a toothpick comes out clean. Let cool, then remove from pans. Frost cupcakes and sprinkle with cookie crumbs.
Mix powdered sugar and 1 tablespoon water in a small bowl until smooth. Divide the glaze into separate bowls and add food colors. Spread the tinted glaze on flower cookies and let sit for 15 minutes. Add a dot of desired color in the center of each flower cookie. Insert the flower cookies into the cupcakes. Gently flatten gumdrops and cut each into 4 leaf shapes. Place 2 leaves at the base of each flower.