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Sunflower Cupcakes Bouquet

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  • Prep 30 min
  • Total 1 hr 55 min
  • Servings 58
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This delightful edible bouquet is perfect for a bridal shower, garden party or Mother's Day celebrations.
Updated May 24, 2022
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Ingredients

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Place miniature paper baking cup in each of 58 mini muffin cups. Make cake batter as directed on box. Fill muffin cups 3/4 full (about 1 heaping tablespoon each).
  • 2
    Bake 10 to 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
  • 3
    Spoon frosting into medium bowl. Stir in powdered sugar and desired food color, mixing to blend completely. Fit an open star tip (#18) on a pastry bag, and fill with frosting. On each cupcake, pipe 6 lines from the center of the cupcake, out to the edge, making an evenly spaced "spoke-like pattern" on each. With the same tip, start in the center and make a loop by going down one side of each spoke, turning at the edge of the cupcake and following the next spoke back into the center. Repeat ending with 6 loops. Place black gummy raspberry in center of each cupcake.
  • 4
    Place 2 sheets of tissue paper inside pail. Cut dry oasis to fit inside pail. Thread wooden skewer through green licorice. Thread spearmint leaf on skewer and then cupcake. Repeat to make 6 additional flowers. Arrange flowers in pail. Place remaining cupcakes on platter. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    We used seven of the cupcakes to make a cute bouquet and arranged the remaining cupcakes on a large platter. If you like, make additional bouquets and use as centerpieces for individual tables.

Nutrition

Nutrition Facts are not available for this recipe
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