Stamped Flower Cupcakes
- Servings: 24
- Course: Dessert
Reynolds Kitchens tip
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- Reynolds® StayBrite® Baking Cups (Pink Damask)
- 1 package (about 18 oz.) chocolate cake mix
- 3/4 cup (6 oz.) cream cheese, softened
- 1 egg, lightly beaten
- 1 cup finely chopped dried cherries
- 1/3 cup sugar Red food coloring (optional)
- 1 container (12 oz.) ready-to-spread chocolate frosting
- Pink fondant
- Green fondant
- Flower stamp
- Corn syrup
- Yellow sprinkles
PREHEAT oven to 350°F.
PLACE Reynolds Baking Cups in muffin pans; set aside.
PREPARE cake mix following package directions for 24 cupcakes. Spoon cake batter into baking cups.
BEAT cream cheese, egg, chopped dried cherries and sugar in bowl, with electric mixer. Stir in a few drops red food coloring, if desired. Drop by tablespoonfuls into cupcake batter
BAKE 20 to 22 minutes or until toothpick inserted in center comes out clean; cool.
MAKE flowers: 1.Shape the pink fondant into 1-inch balls. Flatten slightly. 2.Place the flower stamp on top of the pink fondant and flatten to make stamp imprint. 3.Brush the center of the flower stamps lightly with corn syrup. Sprinkle with yellow sprinkles; set aside. 4.Flatten the green fondant and cut into 1/2-inch leaf shapes and a stem if desired. Set aside.
SPREAD the top of each cupcake with frosting.and make smooth.
PLACE a flower, leaves and stem on each cupcake.
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