Spring Cupcakes

40 min
18 min
24 cupcakes

INGREDIENTS:

• 1 (18.25 oz.) package Pillsbury® Yellow Cake
• 1 cup water
• 1/3 cup Crisco® Pure Vegetable Oil
• 3 large eggs
• Assorted food coloring as desired
• 1 (16 oz.) can Pillsbury® Vanilla Frosting
• DECORATION IDEAS
• Gummy candy rings
• Gumdrops
• Decorator sugar
• Flaked coconut
• Smucker's® Jelly Beans
• Licorice
• Chocolate wafer cookies, crushed
• Gummy worm candies
• Chocolate coated candy pieces

PREPARATION DIRECTIONS:

1. 1.
   LINE 24 muffin cups with paper baking cups. Bake and cool cupcakes as directed on package using water, oil and eggs.


2. 2.
   ADD desired food color to frosting. Frost cooled cupcakes. Decorate using any of the following ideas.


3.  
   FLOWER POTS


4. 1.
   SNIP outer sides of gummy rings using small scissors. Place gumdrops in center of rings. Insert toothpicks in each ring and place on top of frosted cupcakes sprinkled with green colored coconut shavings or green decorator sugar.


5.  
   SPRING BASKETS


6. 1.
   COLOR coconut shavings with food coloring, sprinkle on frosting, top with Smucker's® Jelly Beans. Bend a licorice strip over sides to create handle.


7.  
   GARDEN FRIENDS


8. 1.
   SPRINKLE frosting with crushed chocolate cookie wafers. Cut gummy worms in half and press the cut sides into crumbs. Decorate with candy coated chocolate pieces in spring colors to form flowers and butterflies.