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Crystalized Rose

  • Cook Time: 19 - 22 minutes
  • Servings: 24
  • Course: Dessert

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Ingredients

  • 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

Directions

Step 1

PREHEAT oven to 350°F.

Step 2

PLACE Reynolds® StayBrite® Baking Cups (Black Damask) in muffin pans; set aside.

Step 3

PREPARE cake mix following package directions for 24 cupcakes. Spoon batter into baking cups.

Step 4

BAKE following package directions (19 to 22 minutes). Cool.

Step 5

PIPE frosting onto each cupcake.

Step 6

SELECT small roses free of pesticides.

Step 7

BEAT egg whites lightly. Use a small paint brush to paint the flower petals with the egg white.

Step 8

DIP the flowers gently into sugar crystals. Let dry.

Step 9

PLACE flowers gently on top of frosted cupcakes.

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