Cupcake Bouquet

Ingredients

• Butter, for greasing bowl
• 1 (18.25-ounce) box golden yellow cake mix
• 1 1/3 cups water
• 1/2 cup vegetable oil
• 3 eggs
• 2 (16 ounce) containers vanilla frosting
• 1/2 cup powdered sugar
• 48 store-bought mini-cupcakes or mini-muffins, paper liners removed
• 48 toothpicks

Special Equipment:

• Pastry bag
• Star tip

Directions

Preheat oven to 350 degrees F.

Butter and flour an 8-inch-diameter stainless steel bowl. Combine cake mix, water, oil and eggs in large bowl. Beat with a hand mixer or by hand for 2 minutes, or until well blended. Transfer batter to prepared buttered bowl. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Cool cake in bowl on a wire rack for 20 minutes. Invert cake onto cooling rack and remove bowl. Cool cake completely. Spread 1 can of frosting over rounded side of cake. Mix remaining can of frosting with powdered sugar in large bowl and transfer to a pastry bag fitted with a star tip. Frost or pipe a rosette atop each cupcake. Place a toothpick into the bottom of each cupcake; press toothpick into cake dome, forming a bouquet. Place cake on stand.