Recipe courtesy of Jill Novatt

Cupcake Bouquet

  • Yield: 10 servings
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1 recipe yellow cake, baked in greased and floured mini muffin tins

1 recipe frosting (either Best Chocolate Frosting or Vanilla Buttercream) 

Candy flowers, or assorted candies to make flowers (e.g. mini candy coated chocolates, mini gum drops, little hard candies, etc.) 


Special equipment:
50 (12-inch) lollipop sticks 10 decorative heavy plastic cups Ribbon for decorating
  1. Frost each of the mini cupcakes with the frosting of your choice. Decorate each with flowers or candy. Insert a stick into each mini cupcake. Place 5 of the mini cupcake "lollipops" into each cup. Decorate the cup with ribbon. Place a "vase" of the cupcake flowers at each place setting.
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