Spring Flower Cupcakes
- Servings: 24
- Course: Dessert
Reynolds Kitchens tip
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- 24 Reynolds® StayBrite® Baking Cups (Spring Flowers)
- 1 package (18.25 ounces) chocolate cake mix
- 1 container (12 oz.) ready-to-spread white frosting
- Pink food coloring
- Green mini candies
- 1 pastry bag
- Recommended: 1 leaf decorating tip
PREHEAT oven to 350°F.
PLACE Reynolds 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 pink with food coloring. Spoon frosting into a pastry bag fitted with a large leaf tip.
PIPE frosting from center to outer edge to look like petals.
FILL the center with 1 to 2 teaspoons of mini green candies.
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