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Prep Time: 30 mins
Spend time with your family creating a bright and delicious garden or bouquet of flower cupcakes. This exclusive recipe is from decorating experts Karen Tack and Alan Richardson, co-authors of the new book, What’s New, Cupcake? (April 2010).
(amount per serving)
Nutritional Information coming soon!
Colored Sprinkles, Sugar or Coconut:
Place white sprinkles or nonpareils, white decorating sugar or coconut in large resealable plastic bag. Add Food Color. (For 1 cup sprinkles, add 1/4 to 1/2 teaspoon Food Color. For 1 cup sugar, add 1/2 to 1 teaspoon Food Color. For 1 cup coconut, add 1/4 teaspoon Food Color.) Seal bag. Knead sprinkles, sugar or coconut until the color is evenly distributed. (Add additional drops of Food Color for darker shade.) Spread colored sprinkles, sugar or coconut on large rimmed baking sheet. Let stand 15 to 30 minutes or until dried. Store in airtight container.
Recipe by McCormick