Flower Power Mini-Cupcakes
Recipe from
Better Homes and Gardens
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.
Servings:
Makes about 32 cupcakes.
Prep Time:
35 mins
Total Time:
45 mins
Ingredients
-
1 pkg.1-layer white cake mixsee savings
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1/3 cupSignet marigold petalssee savings
-
1/3 to 1/2 cupSnipped Signet marigold leavessee savings
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1 recipeButter Cream Frostingsee savings
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Signet marigold leaves and blossomssee savings
Directions
1.
Preheat oven to 350 degrees F. Line 1-3/4-inch muffin cup pan with paper bake cups; set aside.
2.
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.
3.
Remove cupcakes to wire rack. Cool completely. Frost with Butter Cream Frosting. Top with Signet marigold leaves and blossoms. Makes about 32 cupcakes.
Butter Cream Frosting
In medium mixing bowl beat 1/3 cup softened butter until smooth. Gradually add 1 cup powdered sugar, beating well. Slowly beat in 2 tablespoons milk and 1 teaspoon vanilla. Gradually beat in 2 cups powdered sugar, adding additional milk as necessary to reach spreading consistency. If desired, tint with yellow food coloring. Makes 1-1/3 cups frosting.
Nutrition information
Calories 86, Total Fat 3 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 5 mg, Sodium 48 mg, Carbohydrate 16 g, Total Sugar 11 g, Fiber 0 g, Protein 0 g. Daily Values: Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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