Cupcakes

makes about 40 cookies + 24 cupcakes COOKIES 1 pkg. (17.5 oz.) sugar cookie mix3 Tbs. all-purpose flour2 tsp. grated lemon zest1 tsp. grated orange zest1 tsp. grated lime zest½ cup butter, melted1 egg ROYAL ICING 1 lb. confectioners’ sugar, sifted3 Tbs. meringue powder9 Tbs. warm waterGolden yellow, pink, burgundy, leaf green, royal blue and violet concentrated food coloringsDisposable pastry bags ASSEMBLY ½ cup white candy melts, meltedMini vanilla wafer cookies FROSTING 1½ cups butter, at room temperature3 cups confectioners’ sugar¼ cup sour cream1 tsp. vanilla extract24 unfrosted cupcakes COOKIES: In bowl, stir together cookie mix, flour and zests; stir in butter and egg until dough forms. Divide dough into 4 portions. One at a time, between 2 sheets of wax paper, roll out each piece to ⅛" thickness. Stack…

makes 16 servings CAKE BALLS 1 pkg. (16.25 oz.) white cake mixWater, egg whites and oilLeaf green, rose, lemon yellow and sky blue concentrated food colorings CAKE LAYERS 1 pkg. (15.25 oz.) chocolate fudge cake mix1 pkg. (3.9 oz.) instant chocolate pudding mix4 eggs1½ cups milk½ cup butter, melted DECORATIONS ½ cup white fondantRose, leaf green, lemon yellow andsky blue concentrated food colorings FROSTING 1½ cups butter, at room temperature4 cups confectioners’ sugar, from 2 (16 oz.) pkgs.1 Tbs. milk2 tsp. vanilla extract CAKE BALLS: Preheat oven to 350°F. Coat inside of top and bottom pieces of 20 count silicone cake pop pan with cooking spray. Prepare cake mix with water, egg whites and oil according to package directions. • As shown, divide batter evenly among four bowls. Stir ⅛…

makes 24 regular and 6 mini cupcakes 3 cups all-purpose flour½ tsp. baking soda2 cups sugar1½ cups butter, at room temperature6 eggs2 Tbs. grated lemon zest1 Tbs. lemon extract2 tsp. coconut extract1 cup buttermilk FROSTING 2 cups butter (1 lb.), at room temperature6 cups confectioners’ sugar, from2 (1-lb.) pkgs.¼ cup lemon juice1 tsp. lemon extractRed, leaf green, black, lemon yellow, violet and rose concentrated food coloringsSpree candies and/or yellow sprinkles BUTTERFLIES AND LADYBUGS 12 assorted colors Necco wafers15 assorted colors Shimmer Sixlets candiesBlack licorice, cut into ½"x⅛" stripsRed decorating sugar ASSEMBLY New flowerpot or vase, floral foam or Styrofoam™, clean pebbles24-30 wooden skewersFresh bay or lemon leaves and ribbon, optional CUPCAKES: Preheat oven to 350oF. Line 24 regular muffin cups with cupcake liners. Line 6 mini muffin cups with mini…

makes 12 servings COOKIES 1 cup all-purpose flour⅓ cup unsweetened cocoa powder2 tsp. vanilla extract2 pkgs. (16.5 oz. each) refrigerated sugar cookie dough ROYAL ICING AND DECORATIONS 4 cups confectioners’ sugar, from2 (16 oz.) pkgs.3 Tbs. meringue powder½ cup warm water1 tsp. vanilla extract + additionalBlack, red, sky blue, orange, leaf green and golden yellow concentrated food coloringsSilver dragees (for decoration only)Silver pearl dust ASSEMBLY 2 pkgs. (10.75 oz. each) frozen poundcake, such as Sara Lee, thawed1 can (16 oz.) frosting (favorite flavor)3 pretzel rodsRibbon COOKIES: On lightly floured surface, knead ⅓ cup flour, cocoa powder and 1 tsp. vanilla into 1 pkg. cookie dough. Shape into disk; wrap in plastic wrap. Repeat with remaining 2⁄3 cup flour, 1 tsp. vanilla and dough. Refrigerate disks 30 minutes. • For templates,…

makes 12 cones with cake pops plus 4 extra cake pops FLOWER POTS AND CAKE POPS 12 flat-bottomed ice-cream cups, from 1.75-oz. pkg.1 pkg. (16 oz.) poundcake mix, preferably Betty Crocker2 eggs1 pkg. (1 oz.) instant sugar-free, fat-free lemon pudding mix¼ cup butter, at room temperature2 Tbs. honey⅓ + ¾ cup canned vanilla frosting LEAVES Leaf green concentrated food coloring⅓ cup white fondantDrinking straws or chopsticks DECORATIONS 1 cup each white, bright pink, lavender and orange candy melts16 (6") lollipop sticks1½ cups yellow candy meltsStyrofoam™ blockYellow, pink, lavender, orange and white decorating sugarsLavender, pink, yellow and white iridescent Celebration Pearls candyLavender, pink, orange and yellow candy-coated sunflower seedsWhite Jumbo daisy sprinkles⅓ cup black fondantLight corn syrupYellow spring confetti sprinklesWhite Necco wafersBlack edible color markerYellow Spree candiesYellow Jordan almondsSliced natural almonds¼…

makes 16 regular and 8 mini cupcakes CUPCAKES 1 cup butter, at room temperature2 cups granulated sugar3⅓ cups all-purpose flour1 tsp. baking powder½ tsp. baking soda1 tsp. salt4 eggs½ cup sour cream2 Tbs. vanilla extract1½ cups milk10 Oreo cookies, coarsely chopped, about 1 cup FROSTING 2 cups butter (1 lb.),at room temperature2 pkgs. (16 oz. each) confectioners’ sugar1 Tbs. milk1 Tbs. vanilla extractGolden yellow and leaf green concentrated food colorings DECORATIONS 8 Oreo cookies32 mini Oreo cookies CUPCAKES: Preheat oven to 350°F. Line 16 regular muffin cups with cupcake liners. Line 8 mini muffin cups with mini cupcake liners. On medium-high speed, beat butter with sugar until fluffy, 1-2 minutes. Meanwhile, in separate bowl, whisk flour, baking powder, baking soda and salt. On low, beat eggs, sour cream and vanilla…