Flowerpot Cupcakes Recipes

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FLOWERPOT CUPCAKES



Flowerpot Cupcakes image

Impress your guest by being creative! These delectable flowerpot cupcakes made using Betty Crocker™ Super Moist™ cake mix and chocolate frosting are perfect for dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 14

1 package (16 oz) ready to bake refrigerated sugar cookies
1/4 cup Gold Medal™ all-purpose flour
24 green toothpicks
1/4 teaspoon orange paste food color
1/4 teaspoon brown paste food color
3/4 cup Betty Crocker™ Super Moist™ devil's food cake mix
4 tablespoons water
2 tablespoons vegetable oil
1 egg
1/2 cup Betty Crocker™ Rich & Creamy chocolate frosting (from 1-lb container)
4 thin chocolate wafer cookies, crushed
1 cup powdered sugar
Purple, blue and yellow paste food colors or desired colors
12 spearmint gumdrops

Steps:

  • Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Remove 8 squares of cookie dough from package; refrigerate remaining dough until needed. Sprinkle 2 tablespoons of the flour onto work surface. On floured surface, roll dough to 1/8-inch thickness. (DO NOT EAT RAW COOKIE DOUGH AFTER ROLLING OUT ON FLOURED SURFACE.) Cut 24 cookies using 1 1/2-inch flower-shaped cookie cutter. On cookie sheet, place cutouts about 2 inches apart. Insert toothpick into each cookie no more than halfway. Bake 8 to 10 minutes or until light golden brown.
  • Remove remaining dough from package; mix orange and brown food color into dough. Mix until color is evenly blended. Sprinkle remaining 2 tablespoons flour on work surface. On floured surface, roll orange dough to 1/8-inch thickness. Cut 24 cookies using 2 1/4 -inch round cutter. Grease 24 mini muffin cups with shortening. Press dough rounds in bottoms and up sides of mini muffin cups; refrigerate 15 minutes.
  • In medium bowl, beat cake mix, 3 tablespoons of the water, the oil and egg with whisk until blended. Fill dough-lined muffin cups halfway with batter. Bake 18 to 22 minutes or until toothpick inserted into cake comes out clean. Cool completely. Remove from pans. Frost cupcakes with frosting. Sprinkle with cookie crumbs.
  • In small bowl, mix powdered sugar and remaining 1 tablespoon water until smooth. Divide glaze into separate bowls; tint with food colors. Spread on flower cookies; let stand 15 minutes. Dot center of flower cookies with desired color. Insert flower cookies into cupcakes. Flatten each gumdrop; cut each into 4 leaf shapes. Place 2 leaves at base of each flower.

Nutrition Facts : Calories 165, Carbohydrate 26 g, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 106 mg

FLOWERPOT CUPCAKES



Flowerpot Cupcakes image

-Jackie Hannahs, Fountain, Michigan Judi Oudekerk of Buffalo, Minnesota features these sweet treats as one of a number of "cooking club" projects at the after-school program she supervises. "The flower-topped cupcakes are so easy that even children in our kindergarten make them," she assures. "They're great for a spring or summer birthday party."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 5

1 package devil's food cake mix (regular size)
16 pieces Fruit by the Foot
24 large green gumdrops
48 large assorted gumdrops
48 pretzel sticks

Steps:

  • Prepare cake mix batter according to package directions for cupcakes., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely., Cut three 9-in. pieces from each fruit roll piece (save small pieces for another use). With a small pastry brush, lightly brush water on one end of a fruit strip. Wrap around bottom of cupcake; press ends together. Repeat with remaining cupcakes. Lightly brush water on one side of remaining fruit strips; fold in half lengthwise. Brush one end with water; wrap around cupcake top, slightly overlapping bottom fruit strip., Press each gumdrop into a 1-1/4-in. circle. With scissors, cut each green gumdrop into four leaf shapes; set aside. Cut one end of each remaining gumdrop into a tulip shape. Gently press a pretzel into each tulip-shaped gumdrop. Gently press gumdrop leaves onto pretzels. Press two flowers into the top of each cupcake.

Nutrition Facts :

FLOWERPOT CUPCAKES



Flowerpot Cupcakes image

Make and share this Flowerpot Cupcakes recipe from Food.com.

Provided by Pamela

Categories     Dessert

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

1 unfrosted chocolate cupcake
1 piece fruit leather (strip)
2 -4 brightly coloured gumdrops
4 green gumdrops
2 -4 pretzel sticks

Steps:

  • With a fork, fluff up the surface of the cupcake to look like soil.
  • Cut the fruit strip slightly larger than the cupcake base and wrap it around to look like the bottom of a flower pot. Moisten strip if neccessary. Press ends together to secure.
  • Cut another strip slightly larger than the cupcake top and fold in half length wise. Wrap it around to look like the top of a flower pot. Moisten strip if neccessary. Press ends together to secure.
  • Cut thick slices from the centers of gumdrops. With sharp scissors, snip the gum drops into tulip shapes.
  • Trim the green gumdrops to form leaves.
  • Press "tulips" into pretzel stick "stems" and poke into "soil".
  • Arrange the "leaves" at the base of the flowers.

Nutrition Facts : Calories 223.3, Fat 0.9, SaturatedFat 0.2, Sodium 240.5, Carbohydrate 52.5, Fiber 0.4, Sugar 25.5, Protein 1.3

FLOWERPOT CAKES



Flowerpot Cakes image

Plant a delicious surprise on your guests with these springtime delights. Our chocolate cakes, baked in small pots, create the illusion of new growth. Each cake is topped with a creamy layer of chocolate frosting, a smattering of crushed cookies and candy "rocks," and a fresh sprig of mint.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 6

Number Of Ingredients 14

1/3 cup vegetable oil, plus more for pots
3/4 cup unsweetened cocoa powder, plus more for dusting
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1 large egg, plus 1 large egg yolk
3/4 cup buttermilk
3/4 teaspoon pure vanilla extract
Quick Chocolate Frosting
1/2 cup crushed chocolate wafer cookies (about 10), for garnish
Multicolored pebble-shaped chocolate candies, for garnish
Mint sprigs, for garnish

Steps:

  • Preheat oven to 350 degrees. Brush inside of each flowerpot with oil, and line bottom with parchment paper round. Brush parchment with oil, and lightly dust with cocoa.
  • Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add egg and yolk, 3/4 cup warm water, buttermilk, oil, and vanilla; mix on low speed until smooth, about 1 minute.
  • Divide batter among prepared pots, filling each about two-thirds full. Transfer to a rimmed baking sheet. Bake, rotating sheet about halfway through, until a cake tester inserted into centers comes out clean, 45 to 50 minutes. Let cakes cool completely in the flowerpots on a wire rack.
  • Frost cakes with an offset spatula; sprinkle with crushed cookies. Top with candies; "plant" 1 mint sprig in each cake.

FLOWERPOT CHOCOLATE CHIP MUFFINS



Flowerpot chocolate chip muffins image

Children will love to make these yummy double chocolate chip cakes topped with rice paper flowers - perfect for a kids Easter baking project

Provided by Angela Boggiano

Categories     Afternoon tea, Dessert, Treat

Time 25m

Yield Makes 10 mini muffins

Number Of Ingredients 11

3 tbsp vegetable oil
125g plain flour
1 tsp baking powder
25g cocoa powder
100g golden caster sugar
1 large egg
100ml milk
150g milk chocolate chips
25g chocolate cake decorations such as vermicelli sprinkles or chocolate-coated popping candy
20 rice paper wafer daisies (these come in packs of 12, so get 2 packs)
10 mini teracotta pots (see tip)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Lightly oil the inside of the terracotta pots with a little vegetable oil and place on a baking tray. Place a paper mini muffin case in the bottom of each pot.
  • Put the flour, baking powder and cocoa in a bowl and stir in the sugar.
  • Crack the egg into a jug and whisk with the milk and remaining oil. Pour this over the flour and cocoa mixture, and stir in with 50g of the chocolate chips. Be careful not to overmix - you want a loose but still quite lumpy mixture. Spoon into the pots up to three-quarters full. Place in the middle of the oven and bake for 12-15 mins until risen and firm. Transfer to a wire rack (still in the pots) and leave to cool.
  • Put the rest of the chocolate chips in a small bowl and melt over a small pan of gently simmering water (don't let the water touch the bowl), or put in a microwave-proof bowl and heat on High for 1 min until melted.
  • Spread the tops of the muffins with the melted chocolate. Sprinkle over the chocolate decorations and add 2 rice paper wafer daisies to each pot to serve. Will keep for 2 days in an airtight container.

Nutrition Facts : Calories 215 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

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