Flower Power Mini-Cupcakes

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Stir snipped marigold leaves and petals into a white cake mix to give a lively citrus flavor to these cupcakes. For milder flavor, use a smaller measure of snipped leaves.

Source: Better Homes and Gardens

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Recipe Summary

bake:
10 mins at 350°
prep:
35 mins
Servings:
32
Yield:
Makes about 32 cupcakes
Nutrition Info
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Flower Power Mini-Cupcakes

Ingredients

Directions

  • Preheat oven to 350 degrees F. Line 1-3/4-inch muffin cup pan with paper bake cups; set aside.

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  • Prepare cake mix according to package directions. Stir in Signet marigold petals and leaves. Fill each cup two-thirds full with batter (scant tablespoon per cup). Bake 10 to 12 minutes or until a wooden toothpick inserted in centers comes out clean.

  • Remove cupcakes to wire rack. Cool completely. Frost with Butter Cream Frosting. Top with Signet marigold leaves and blossoms. Makes about 32 cupcakes.

Nutrition Facts (Flower Power Mini-Cupcakes)

Per Serving:
86 calories; total fat 3g; saturated fat 1g; polyunsaturated fat 0g; monounsaturated fat 1g; cholesterol 5mg; sodium 48mg; potassium 2mg; carbohydrates 16g; fiber 0g; sugar 11g; protein 0g; vitamin a 49IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 0mcg; vitamin b12 0mcg; calcium 0mg; iron 0mg.

Creamy Butter Frosting

Ingredients

Directions

  • Allow butter to stand at room temperature for 30 minutes. In a medium mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Slowly beat in the 2 tablespoons milk and the vanilla. Gradually beat in the remaining powdered sugar. If necessary, beat in enough additional milk until frosting reaches spreading consistency. If desired, tint with yellow food coloring.

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Reviews

1 Ratings
  • 5 0
  • 4 1
  • 3 0
  • 2 0
  • 1 0
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