Flowerpot Cupcakes Recipes

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Remove 8 squares of cookie dough from package; refrigerate remaining dough until needed. Sprinkle 2 tablespoons of the flour onto work surface. On floured surface, roll dough to 1/8-inch thickness. (DO NOT EAT RAW COOKIE DOUGH AFTER ROLLING OUT ON FLOURED SURFACE.) Cut 24 cookies using 1 1/2-inch flower-shaped cookie cutter. On cookie sheet, place cutouts about 2 inches apart. Insert toothpick into each cookie no more than halfway. Bake 8 to 10 minutes or until light golden brown.
• Remove remaining dough from package; mix orange and brown food color into dough. Mix until color is evenly blended. Sprinkle remaining 2 tablespoons flour on work surface. On floured surface, roll orange dough to 1/8-inch thickness. Cut 24 cookies using 2 1/4 -inch round cutter. Grease 24 mini muffin cups with shortening. Press dough rounds in bottoms and up sides of mini muffin cups; refrigerate 15 minutes.
• In medium bowl, beat cake mix, 3 tablespoons of the water, the oil and egg with whisk until blended. Fill dough-lined muffin cups halfway with batter. Bake 18 to 22 minutes or until toothpick inserted into cake comes out clean. Cool completely. Remove from pans. Frost cupcakes with frosting. Sprinkle with cookie crumbs.
• In small bowl, mix powdered sugar and remaining 1 tablespoon water until smooth. Divide glaze into separate bowls; tint with food colors. Spread on flower cookies; let stand 15 minutes. Dot center of flower cookies with desired color. Insert flower cookies into cupcakes. Flatten each gumdrop; cut each into 4 leaf shapes. Place 2 leaves at base of each flower.

Steps:

• Preheat oven to 350 degrees. Brush inside of each flowerpot with oil, and line bottom with parchment paper round. Brush parchment with oil, and lightly dust with cocoa.
• Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add egg and yolk, 3/4 cup warm water, buttermilk, oil, and vanilla; mix on low speed until smooth, about 1 minute.
• Divide batter among prepared pots, filling each about two-thirds full. Transfer to a rimmed baking sheet. Bake, rotating sheet about halfway through, until a cake tester inserted into centers comes out clean, 45 to 50 minutes. Let cakes cool completely in the flowerpots on a wire rack.
• Frost cakes with an offset spatula; sprinkle with crushed cookies. Top with candies; "plant" 1 mint sprig in each cake.

Steps:

• With a fork, fluff up the surface of the cupcake to look like soil.
• Cut the fruit strip slightly larger than the cupcake base and wrap it around to look like the bottom of a flower pot. Moisten strip if neccessary. Press ends together to secure.
• Cut another strip slightly larger than the cupcake top and fold in half length wise. Wrap it around to look like the top of a flower pot. Moisten strip if neccessary. Press ends together to secure.
• Cut thick slices from the centers of gumdrops. With sharp scissors, snip the gum drops into tulip shapes.
• Trim the green gumdrops to form leaves.
• Press "tulips" into pretzel stick "stems" and poke into "soil".
• Arrange the "leaves" at the base of the flowers.