Recipe courtesy of Karen Tack
From:
Food Network Magazine
Daisy Cupcakes
Getting reviews...
- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 220
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 2 g
- Sugar
- 14 g
- Protein
- 2 g
- Cholesterol
- 1 mg
- Sodium
- 196 mg
- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 220
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 2 g
- Sugar
- 14 g
- Protein
- 2 g
- Cholesterol
- 1 mg
- Sodium
- 196 mg
Ingredients
Directions
- Using kitchen shears, snip off a thin strip from the side of a marshmallow to make a petal. Work your way around the marshmallow to snip off more petals. Repeat with 23 more marshmallows. (You'll need 10 to 12 petals per cupcake.)
- Snip a thin round from the top and bottom of the remaining 6 marshmallows. Press the 12 rounds cut-side down in the yellow nonpareils to coat.
- Arrange the marshmallow petals on the cupcakes, then place a nonpareil-covered marshmallow in the center of each.
