BAKER'S One-Bowl Flower Garden Cupcakes
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1 Hr 21 Min
Prep : 20 Min Cook: 1 Hr 1 Min
Who doesn't like getting flowers? Especially when they're actually rich, chocolatey cupcakes. Use just one bowl for less mess and more time to enjoy the party!
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12 Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1-1/4 cups flour
2
1/2 tsp. baking soda
3
4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate
4
6 Tbsp. butter
5
3/4 cup sugar
6
1 tsp. vanilla
7
2 eggs
8
3/4 cup water
9
1-1/2 cups thawed Cool Whip Light Whipped Topping
10
few drops food colouring
11
12 Jet-Puffed Marshmallows
12
1/4 cup coloured sugar (assorted colours)
13
12 small round candies
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How do I make it ?
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Step 1
Heat oven to 350°F. Step 2
Combine flour and baking soda. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add sugar and vanilla; beat with mixer until blended. Beat in eggs, 1 at a time. Add flour mixture alternately with water, mixing well after each addition. Step 3
Spoon into 12 paper-lined muffin cups. Step 4
Bake 19 to 21 min. or until toothpick inserted in centres comes out clean. Cool cupcakes in pan 10 min. Remove to wire rack; cool completely. Step 5
Tint Cool Whip with food colouring; spread onto cupcakes. Use kitchen shears to cut each marshmallow crosswise into 5 pieces; press cut sides in coloured sugar. Arrange 5 marshmallow pieces, sugar sides up, on top of each cupcake to resemble flower; fill centre with candy. Kraft Kitchen Tips!
Size Wise
Balance out your food choices throughout the day so you can enjoy one of these adorable cupcakes.
Special Extra
Serve decorated cupcakes on a plate covered with tinted flaked coconut. To tint the coconut, mix 1/2 tsp. water with a few drops of food colouring. Add to 1 cup flaked coconut in resealable plastic bag; seal bag. Shake until coconut is evenly tinted. Use more food colouring for a darker shade and less colouring for a lighter shade. Double the water and coconut measures if more tinted coconut is needed to cover the serving plate.
How to Store
Keep frosted cupcakes refrigerated.
Nutrition
Calories
290
Calories From Fat
0
% Daily Value
Total fat 11 g
17 %
Saturated fat 7 g
35 %
Cholesterol 45 mg
Sodium 115 mg
5 %
Total carbohydrate 44 g
15 %
Dietary fibre 1 g
4 %
Sugars 30 g
Protein 3 g
Vitamin A
6 %
Vitamin C
0 %
Calcium
2 %
Iron
8 %
Servings
12 servings, 1 cupcake (69 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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