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Desserts

Flower Garden Cupcakes

Flower Garden Cupcakes recipe
photo by:kraft
These cupcakes will make your spring holiday dessert table look like a garden in bloom. Make decorative flowers with marshmallows, colored sugar and more.
time
prep:
30 min
total:
1 hr
servings
total:
24 servings
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What You Need

1
pkg.  (2-layer size) white cake mix
1
cup  boiling water
1
pkg.  (3 oz.) JELL-O Strawberry Flavor Gelatin
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed
 Green, yellow and red food coloring
 Suggested decorations: JET-PUFFED Marshmallows, colored sugar, small hard candies, BAKER'S ANGEL FLAKE Coconut, JET-PUFFED BUNNY MALLOWS Marshmallows, NILLA Wafers, JET-PUFFED Miniature Marshmallows

Make It

PREPARE cake batter and bake as directed on package for cupcakes. Cool in pans 10 min. Pierce tops with fork.

ADD boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min. Tint COOL WHIP with food coloring; spread over cupcakes.

DECORATE as desired. (See Tip.) Keep refrigerated.

Kraft Kitchens Tips

Decorations
Marshmallow Flowers: For each flower, cut 1 large marshmallow into 5 slices; press cut sides in colored sugar. Arrange on cupcake to resemble flower. Add candy to center. Bunnies: Top cupcakes with tinted coconut and marshmallow bunnies. Flowers: For each flower, place 1 wafer on top of cupcake; surround with 10 miniature marshmallows.
Tinting 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.
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