Flower Pot Cupcakes

Flower Pot Cupcakes

1 package (18-1/4 ounces) devil's food cake mix

16 pieces Fruit by the Foot

24 large green gumdrops

48 large assorted gumdrops

48 pretzel sticks

Prepare cake mix batter according to package directions for cupcakes.

Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely.

Cut three 9-in. pieces from each fruit roll piece (save small pieces for another use). With a small pastry brush, lightly brush water on one end of a fruit strip. Wrap around bottom of cupcake; press ends together. Repeat with remaining cupcakes. Lightly brush water on one side of remaining fruit strips; fold in half lengthwise. Brush one end with water; wrap around cupcake top, slightly overlapping bottom fruit strip.

Press each gumdrop into a 1-1/4-inch circle. With scissors, cut each green gumdrop into four leaf shapes; set aside. Cut one end of each remaining gumdrop into a tulip shape. Gently press a pretzel into each tulip-shaped gumdrop. Gently press gumdrop leaves onto pretzels. Press two flowers into the top of each cupcake.

Recipe and picture from TasteOfHome.com