Jellied Candy Flower Cupcakes Recipes

EDIBLE-FLOWERS CUPCAKES

Steps:

• Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour and salt.
• Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, and add vanilla. Add eggs in 4 batches, beating well after each addition. Reduce speed to low, add flour mixture in 4 batches, and beat until completely incorporated.
• Divide batter among muffin cups, filling each 3/4 full. Tap tins on countertop once to distribute batter evenly. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; transfer cupcakes to racks, and let cool. Cupcakes will keep, covered, at room temperature, up to 2 days.
• Frost cupcakes with a generous layer of buttercream, and top each with a few edible flowers. Serve immediately.

MAY FLOWERS CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make cake mix as directed on box for cupcakes, using water, oil and egg whites and adding gelatin. Divide batter evenly among muffin cups.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• Frost cupcakes with frosting. With dampened kitchen scissors, cut each marshmallow into slices. Arrange slices on cupcakes in flower shape; sprinkle with candy sprinkles. Use frosting to attach gumdrop in center of each flower.

FLOWER CUPCAKES RECIPE - (4.5/5)

Steps:

• Make your favorite cupcake mix and tint vanilla frosting with pink, blue and/or yellow gel food color. To make flowers, use scissors to cut petals from jelly fruit slice candy and gumdrops, then assemble as shown. Use Yellow sprinkles (jimmies) and halved gumdrops for the centers

CANDY CUPCAKES

Steps:

• In a large bowl, beat the sugar, water, oil, eggs, vinegar and vanilla until combined. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually add to egg mixture until blended. Fill paper-lined muffin cups half full., For filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in the egg, salt and food coloring. Fold in chocolate chips. Drop by heaping tablespoonfuls into the center of each cupcake. , Bake at 350° for 20-25 minutes or until a toothpick inserted into cake part of cupcake comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and food coloring. Add enough milk to achieve desired consistency. Frost cupcakes. , Poke shoestring licorice pieces into marshmallows to create antennae; insert into cupcakes. Use candies to decorate alien faces. Store in the refrigerator.

JELLIED-CANDY FLOWER CUPCAKES

Steps:

• Using an offset spatula, spread cupcakes with a smooth layer of buttercream (if desired, tint half green with gel-paste food color). Fill one bowl with cream-colored sprinkles and another with green sprinkles. Gently press each frosted cupcake into sprinkles, rolling it around so entire surface is coated. For flowers, use 1- to 1 1/2-inch aspic cutters (or a paring knife) to cut petals from jellied citrus slices. Use scissors or a sharp knife to cut off lower third from gumdrops; discard. Arrange 6 jellied petals on each cupcake in a flower shape; gently press gumdrop into center, cut side down.