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Sunflower Cupcakes Bouquet
Sunflower Cupcakes Bouquet
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Prep Time:
30 minutes
Total Time:
1 hour 55 minutes
Charming bouquet dish for special occasions like bridal showers or Mother's Day.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix or 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 2 tubs (16 oz) Betty Crocker™ Rich & Creamy Creamy White Frosting
  • 1 cup powdered sugar
  • Food color
  • 60 black gummy raspberries
  • Green tissue paper
  • Green pail or clay pot
  • Green floral oasis
  • 7 wooden skewers
  • 7 pieces green licorice
  • 7 candy spearmint leaves
Instructions:
  • Preheat the oven to 350°F (or 325°F for dark or nonstick pans). Place a mini paper baking cup in each of the 58 mini muffin cups. Prepare the cake batter according to the box instructions. Fill the muffin cups 3/4 full with about 1 heaping tablespoon of batter each.
  • Bake for 10 to 15 minutes until a toothpick inserted in the center comes out clean. Let it cool in the pans for 5 minutes, then transfer to cooling racks. Allow to cool completely for about 30 minutes.
  • Transfer the frosting to a medium bowl and mix in powdered sugar and your favorite food color until fully combined. Fill a pastry bag fitted with an open star tip (#18) with the frosting. Pipe 6 evenly spaced lines from the center of each cupcake to create a spoke-like pattern. Using the same tip, pipe a loop by following the outline of each spoke starting from the center and ending with 6 loops. Finish off by placing a black gummy raspberry in the center of each cupcake.
  • Line the pail with 2 sheets of tissue paper. Cut the dry oasis to fit inside the pail. Skewer a green licorice, a spearmint leaf, and a cupcake. Repeat to make a total of 7 flowers. Arrange the flowers in the pail and place the remaining cupcakes on a platter. Store loosely covered.

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