Easter Flower Cupcakes Recipe
Daily Value: 27%
Vegetarian, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||129µg||32%|
|Fatty acids, total monounsaturated||5g||0%|
|Fatty acids, total polyunsaturated||5g||0%|
Exclusive from The Daily Meal
This recipe takes Jujubes and a popular childhood snack, Fruit by the Foot, to create beautiful, springtime cupcakes.
- 1 vanilla cupcake*
- 2-4 tablespoons White Fluff Frosting*
- Pink and yellow sanding sugar
- 5 pink candied Jordan almonds
- 1 red Jujube
- 1 piece green Fruit by the Foot
Frost the cupcake. Top with pink sanding sugar. Place Jordan almonds on top in a flower petal pattern. Press a Jujube candy in the center of the flower. Cut the Fruit by the Goot to make the flower stem, press onto the cake.
Recipe DetailsServings: 1
Notes and Substitutions:
This recipe was adapted from FoodNetwork.com
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