Flower Pot Cupcakes

1 -8 ounce package Pillsbury Chocolate Chip Muffin Mix 
1/2 cup milk
2-3 tbsp sugar 
24 small assorted colored gumdrops
18 assorted colored toothpicks
3/4 cup creamy vanilla frosting (ready-made from can)
1 1/2 tsp green decorator sugar

Line 6 muffin cups with paper baking cups. Bake and cool cupcakes (muffins) as directed on muffin package using milk. 

Meanwhile, to make flowers, place sugar in small zipper-lock plastic bag. Place bag flat on work surface. Place 1 gumdrop in bag; with rolling pin, flatten gumdrop into 1-inch round, redistributing sugar over gumdrop as needed to cover. Repeat with 17 gumdrops. 

With scissors, cut around edge of gumdrop rounds to form petals. Slice each of the remaining 6 gumdrops into 3 rounds for flower centers. Press centers into gumdrop flowers. Insert toothpick in back of each gumdrop flower. 

Spread each cooled cupcake with about 2 tablespoons frosting. Sprinkle each cupcake top with 1/4 teaspoon decorator sugar. Stand 3 gumdrop flowers in each cupcake.

Back to Desserts