Pastel Flower Cupcakes




 

Makes 24 cupcakes 

 Ingredients 


1 (18.25 oz) box cake mix or 1 recipe for 2 (8-inch) round layer cakes 

1 (16-oz) can frosting or 2 cups of your favorite frosting 

2 (14-oz) bags white melting candies 

black food color 

red food color 

green food color 

blue food color 

 Directions 


Line muffin tins with muffin cups. Prepare batter according to directions on 
box. Fill each muffin cup about 2/3 full. Bake according to package directions. 
Cool cupcakes for 5 minutes before removing from muffin tins to cool completely 
on a wire rack. 

Meanwhile, melt half of a package of candies according to package directions. 
Place in a squeeze bottle or a resealable plastic bag with a corner snipped 
off. Pipe nickel-sized solid circles onto parchment- or wax paper-lined cookie 
sheets. Space about 4 inches apart. Freeze until firm, about 10 minutes. 
Reserve melted candy for later. 

Next, melt about 1/3 of a package of candies and mix in a couple drops of black 
food color. Pipe an outline around each circle. Next, pipe the outline of a 
6-petaled flower. Freeze until firm. Melt remaining candies and divide into 
thirds. Tint each portion a different color using red, green and blue food 
colors. Place each color in a separate squeeze bottle or bag. Fill in petals 
with tinted candy. Freeze until firm. Lastly, outline flowers with reserved 
melted white candy (may need to reheat to soften to piping consistency). Freeze 
until firm. 

When cupcakes have cooled completely, pipe or spread frosting over the tops. 
Carefully remove flowers from wax paper, turn over so the flat side is on top 
and place on cupcakes. 

Note: You can also use colored melting candies instead of using food color. 

Jenn B aka Mom2Sam and Tiny
http://groups.yahoo.com/group/Beautiful_Womens_WeightLoss  - Women Only
http://groups.yahoo.com/group/1recipes_galore2007-WeightLoss - Recipes
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