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Taste of Home - Cupcake of the Week

Dear $$firstname$$,
Greetings from the "Cupcake Crew" at Taste of Home! We hope you like this week's cupcake recipe.

To print the recipe, click on the recipe name or photo. Then select the size you want (Print this: 3x5, 4x6 or full page) within the Taste of Home Recipe Finder. Register your e-mail with Recipe Finder and you can also save your favorite cupcake recipes (and more) by choosing Add to My Recipe Box. Or select Add to My Grocery List or Rate This Recipe.
 
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SERVINGS 24
CATEGORY Dessert
METHOD Baked
PREP 15 min.
COOK 20 min.
TOTAL 35 min
   
Tips & Ideas:
Make sure to properly identify flowers before picking. Double-check that they're edible and have not been treated with chemicals. Some edible flowers include rose petals, violas (Johnny-jump-ups), calendula petals (pot marigold) and dianthus.
Posy Cupcakes

Our Test Kitchen staff suggests dressing up cupcakes from a mix with canned frosting and candied flowers. Don't want to fuss with perfectly placing the flowers? Crumble them for a fun confetti look.

INGREDIENTS:

1 package (18-1/4 ounces) white or yellow cake mix
1 can (16 ounces) white or vanilla frosting
40 to 50 Candied Flowers

DIRECTIONS:

Prepare cake batter according to package directions.

Fill greased, foil or paper-lined muffin cups two-thirds full. Bake at 350° for 18-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Decorate with candied flowers. Yield: 2 dozen.

Editor’s Note: To print the recipe, click on the recipe name or photo. Then select the size you want (Print this: 3x5, 4x6 or full page) within the Taste of Home Recipe Finder.

Send us your cupcake tips & hints!

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