Lazy Daisy Cupcakes
- Cook Time: 17 - 23 minutes
- Servings: 24
- Course: Dessert
Reynolds Kitchens tip
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- 1 package (18.25 ounces) yellow cake mix
- 1 container (12 oz.) ready-to-spread white frosting
- Green food coloring
- 36 marshmallows
- 12 spearmint leaf candies
- 24 yellow candy-coated chocolate candies
PREHEAT oven to 350°F.
PLACE 24 Reynolds® StayBrite® Baking Cups in muffin pans; set aside.
PREPARE cake mix following package directions for 24 cupcakes. Spoon batter into baking cups
BAKE following package directions (17 to 23 minutes). Cool.
TINT frosting green. Spread the top of each cupcake with tinted frosting.
CUT the marshmallows crosswise into thin slices with a pair of scissors. (You will get about 5 petals per marshmallow.)
FLATTEN green candies adding some sugar to prevent sticking and cut into small leaf shapes.
ARRANGE about 7 marshmallow slices as the petals on top of the cupcakes.
PLACE a yellow candy in the center of the petals and the green candies as the leaves.
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