Flowerpot Cupcakes

Serves: 5
Total Calories: 1,560
Yield: 20


1 (18 1/2-ounce) package favorite-flavor cake mix
20 flat-bottomed ice cream cones
1 (16-ounce) container favorite-flavor frosting
20 lollipops, unwrapped
20 spearmint candy leaves


Prepare cake mix as directed on package. Fill ice cream cones 3/4 full. Arrange on ungreased baking sheets. Bake at 350 degrees for 18 to 20 minutes. Cool and frost cupcakes. Insert a lollipop into the center of each cupcake. Slice candy leaves in half; press one to each side of the lollipop stick to look like a flower leaf.

Tip: For the sweetest cupcake toppers, simply cut paper daisies from construction paper and slip a lollipop through the center of each. "Plant" the flowers in the center of each cupcake…so creative!

Nutritional Facts:

Serves: 5
Total Calories: 1,560
Calories from Fat: 680

This Flowerpot Cupcakes recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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