Flower Bouquet
Ingredients
Instructions
- Preheat the oven to 350°F. Line 18 muffin cups with paper liners.
- Prepare cake mix according to package directions. Divide among muffin cups. Bake and cool according to package directions.
- Tint half of the frosting with yellow food color. Tint remaining frosting with pink food color. Spread on cooled cupcakes.
- Using scissors, cut marshmallows in half. Squeeze ends of each marshmallow together to form petals. Decorate each cupcake with 7 marshmallow petals. Place a Skittle into the center of each cupcake. Position cupcakes on a platter or cake board.
- On surface dusted with sifted powdered sugar, knead fondant until smooth. Knead green food color into fondant. Divide fondant into quarters. Roll one-quarter of the fondant into a thin rope. Keep remaining fondant wrapped in plastic wrap. Cut rope into uneven lengths; position on board for the stems. Repeat with remaining fondant to make 18 stems in total.
- Pinch stems together near ends; secure bow with a little frosting. Position spearmint leaves along stems; secure with a little frosting.
Nutrition & Diet Analysis (per serving)
485
kcal
24% DV
Protein
Fat
Carbs
Diet fit
Low-fat
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).