Spring Flower Cupcakes
I have some incredibly simple Easter cupcakes in case you need a last minute dessert for this weekend!
Betty Crocker Chocolate Fudge Cake Mix
chocolate fudge pudding mix
3.9 oz., dry
at room temperature
vanilla Greek yogurt
and 1/2 tsp. vanilla extract
cream cheese frosting
Green food dye
spring-colored peanut M&M's
Preheat the oven to 350 degrees F. Line a muffin tin with liners and set aside.
In a large bowl, sift together the pudding and cake mix.
In a separate bowl, combine the eggs, vegetable oil, sour cream, yogurt, buttermilk (check post for a substitute) and vanilla extract.
Mix wet and dry until combined (do not over-stir or beat in too much air)
Fill up the liners 3/4ths the way full and bake for 17-20 minutes or until a toothpick inserted in the center comes out clean.
Remove and let cool completely.
In a medium-sized bowl, combine the vanilla frosting with the green food dye. Mix until you reach the desired shade of green.
Generously frost each cupcake with the green frosting.
In another bowl, combine the coconut with several drops of green food coloring. Stir and mix with your hands to thoroughly dye the coconut green.
Place a tablespoon of dyed green coconut on each cupcake and press it into the frosting to ensure it will stay.
Slightly separating the coconut from the frosting, attach the M&M's in the shape of a flower. If needed, use extra frosting to attach the M&M's and get them to stay in place.
Spring Flower Cupcakes https://therecipecritic.com/spring-flower-cupcakes/