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Flooded Flower Cupcakes

Hello Cupcake Recipe shared by:
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Spring into baking! This bouquet of tasty treats is anything but vanilla with bright floral frosting. | Buy on Amazon

  • Hands-On Time: 30 Minutes
  • Total Time: 1 Hour
  • Servings: 6 Cupcakes
  • Difficulty: Pretty Easy
  • Rating:


  • 6 Duncan Hines® vanilla cupcakes baked in green paper liners
  • 1 can (16 oz.) Creamy Home-Style Classic Vanilla Frosting
  • red and yellow food coloring
  • 4 orange and 2 yellow candy coated chocolates
  • 1 package (4.5 oz.) green sour apple straws
  • 3 strips pink lemonade sour belts

Baking Instructions

  1. Spoon ¼ cup of the vanilla frosting into a small freezer weight resealable bag.
  2. Tint 3 tbsp. vanilla frosting each bright pink, yellow and orange with the food coloring. Spoon each coloring into a small freezer weight resealable bag.
  3. Frost the tops of the cupcakes with the remaining vanilla frosting, making the tops as flat as possible.
  4. Snip a small (⅛") corner from the bag with the vanilla frosting. Pipe an outline of 5 or 6 petal flower shapes on top of the frosted cupcakes.
  5. Working with one color frosting at a time, microwave a bag of the colored frosting for 3 to 5 seconds at a time, stopping to massage the bag, until thinned slightly. Snip a very small (1/16") corner from the bag and pipe the melted frosting inside the petals, just to fill the open area up to the outline. Use a toothpick to pull the frosting into the small areas if necessary. Repeat with the remaining frosting and cupcakes, 2 cupcakes per colored frosting.
  6. Add a chocolate candy to the center of each flower. Arrange the cupcakes on a serving platter with the green sour straws as the stems.
  7. Cut one of the sour belts in half crosswise and remove a notch from one end of each piece. Cut a 2" piece from the remaining 2 belts. Make loops from the longer pieces and press the ends together with a dot of frosting to adhere. Wrap one of the short pieces around the ends of the loops to make the bow. Secure with a dot of frosting. Arrange on top of the green stems with the ribbon tails.

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Preventing Soggy Sides & Bottoms

Preventing Soggy Sides & Bottoms

Don't let your muffins cool for longer than is directed by the recipe.

Bacardi® Rum cake

Bacardi® Rum cake

Instead of using the yellow cakes, that have a distinct flavor. I use white with vanilla pudding, Chocolate with chocolate pudding, White with pistachio pudding, Spice with Butterscotch pudding, and Red Velvet with devilsfood pudding. They come out very well, garnishing is fun for all occassions and my guests Love everyone of them.

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