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| Cupcakes with kids |
Makes 24 cupcakes
Ingredients
1 (18.25 oz) box cake mix or 1 recipe for 2 (8-inch) round layer cakes
1 (16-oz) can frosting or 2 cups of your favorite frosting
2 (14-oz) bags white melting candies
black food color
red food color
green food color
blue food color
Directions
Line muffin tins with muffin cups. Prepare batter according to directions on box. Fill each muffin cup about 2/3 full. Bake according to package directions. Cool cupcakes for 5 minutes before removing from muffin tins to cool completely on a wire rack.
Meanwhile, melt half of a package of candies according to package directions. Place in a squeeze bottle or a resealable plastic bag with a corner snipped off. Pipe nickel-sized solid circles onto parchment- or wax paper-lined cookie sheets. Space about 4 inches apart. Freeze until firm, about 10 minutes. Reserve melted candy for later.
Next, melt about 1/3 of a package of candies and mix in a couple drops of black food color. Pipe an outline around each circle. Next, pipe the outline of a 6-petaled flower. Freeze until firm. Melt remaining candies and divide into thirds. Tint each portion a different color using red, green and blue food colors. Place each color in a separate squeeze bottle or bag. Fill in petals with tinted candy. Freeze until firm. Lastly, outline flowers with reserved melted white candy (may need to reheat to soften to piping consistency). Freeze until firm.
When cupcakes have cooled completely, pipe or spread frosting over the tops. Carefully remove flowers from wax paper, turn over so the flat side is on top and place on cupcakes.
Note: You can also use colored melting candies instead of using food color.
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| Suitable for: Kids rom 6 to 10 years old |
| See also: baking, birthday, party, kids, family fun, cooking |
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