- Cook Time: 19 - 22 minutes
- Servings: 24
- Course: Dessert
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 1 package (18.25 ounces) red velvet cake mix
- 1 container (12 oz.) ready-to-spread white frosting
- 24 small roses
- 2 egg whites
- 1 small paint brush
- White sugar crystals
- 1 pastry bag
- 1/2-inch round decorating tip
PREHEAT oven to 350°F.
PLACE Reynolds® StayBrite® Baking Cups (Black Damask) in muffin pans; set aside.
PREPARE cake mix following package directions for 24 cupcakes. Spoon batter into baking cups.
BAKE following package directions (19 to 22 minutes). Cool.
PIPE frosting onto each cupcake.
SELECT small roses free of pesticides.
BEAT egg whites lightly. Use a small paint brush to paint the flower petals with the egg white.
DIP the flowers gently into sugar crystals. Let dry.
PLACE flowers gently on top of frosted cupcakes.
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