Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
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
This recipe features Assorted Food Colors and Egg Dye. Here are a few more delicious ways to use it.
Product by McCormick