Spring Flower Cupcakes

By WKBW Programming

Spring Flower Cupcakes

Ingredients

24 homemade or prepared standard cupcakes or 48 mini cupcakes (or a combination)
1 (16-ounce) can vanilla frosting
Assorted food colors (green, yellow, red, purple, orange)
Assorted Jelly Belly® jelly beans (Orange Juice, Bubble Gum, French Vanilla, Island Punch, Sour Lemon, Cantaloupe, and Cotton Candy)
Bunny Corn by Jelly Belly
Fruit Sours by Jelly Belly
Jordan Almonds by Jelly Belly
Licorice Pastels by Jelly Belly
Mint Cremes by Jelly Belly

Directions

  1. Divide and tint the vanilla frosting to the desired colors with the food colors. Cover frosting with plastic wrap until ready to use.
  2. Pick desired cupcake and frosting color. Spread frosting on top of the cupcake. Arrange Jelly Belly beans, side by side, along the outside edge of cupcake. Continue with another color jelly beans. Insert a few licorice pastels in the center.
  3. Have fun mixing and matching the cupcakes and candies to create eye-catching spring flower designs.
This recipe was developed especially for Jelly Belly by our friends Karen Tack and Alan Richardson, authors of the best-selling book “Hello, Cupcake!”

TO REGISTER TO WIN A COPY OF THE BOOK
“HELLO, CUPCAKE” CLICK HERE!

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