Comida Kraft
Recipe Box

BAKER'S ONE BOWL Flower Garden Cupcakes

Prep Time
20
min.
Total Time
1
hr.
21
min.
Servings

12 servings

Who doesn't like getting flowers? Especially when they're actually rich, chocolatey cupcakes. Use just one bowl for less mess and more time to enjoy the party!

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Combine flour and baking soda. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add granulated sugar and vanilla; beat with mixer until blended. Beat in eggs, 1 at a time. Add flour mixture alternately with water, mixing well after each addition.
  • Spoon into 12 paper-lined muffin cups.
  • Bake 19 to 21 min. or until toothpick inserted in centers comes out clean. Cool in pan 10 min.; remove to wire rack. Cool completely.
  • Tint COOL WHIP with food coloring; spread onto cupcakes. Cut each marshmallow crosswise into 5 pieces with kitchen shears to resemble flower petals; press cut sides in colored sugar. Arrange 5 petals, sugar sides up, on top of each cupcake to resemble flower; fill center with candy.

Size Wise

Balance out your food choices throughout the day so you can enjoy one of these adorable cupcakes.

Special Extra

Serve decorated cupcakes on a bed of tinted BAKER'S ANGEL FLAKE Coconut. To tint the coconut, mix 1/2 tsp. water with a few drops of food coloring. Add to 1 cup BAKER'S ANGEL FLAKE Coconut in resealable plastic bag; seal bag. Shake until coconut is evenly tinted. Use more food coloring for a darker shade and less coloring for a lighter shade. Double the water and coconut measures if more tinted coconut is needed to cover plate.

How to Store

Keep frosted cupcakes refrigerated.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 270
Total fat 12g
Saturated fat 8g
Cholesterol 45mg
Sodium 125mg
Carbohydrate 41g
Dietary fiber 1g
Sugars 28g
Protein 3g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from Presentation is beautiful, however making the marshmallow flowers is very difficult. Presentation is beautiful, however making the marshmallow flowers is very difficult. They become very sticky when cut and difficult to use. This recipe is very labor intensive and time consuming. I would not make this again.
Date published: 2012-04-07
Rated 4 out of 5 by from I had a 1/2 jar of marshmallow creme left over from a previous recipe. I had a 1/2 jar of marshmallow creme left over from a previous recipe. On a whim I threw it into the batter. It took this recipe to the next level! Very moist and creamy.
Date published: 2011-02-06
Rated 5 out of 5 by from I made these for an Easter dessert. I made these for an Easter dessert. They were a hit. The cupcakes were super moist and easy to decorate for a big impression.
Date published: 2011-04-27
Rated 5 out of 5 by from I love these cupcakes. I love these cupcakes. They are really moist for days. By far the best I've had!
Date published: 2013-04-19
Rated 4 out of 5 by from it was good it was good
Date published: 2015-03-31
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