Flower Pot Cupcakes

Recipe Review: Too cute! Almost look too good to eat- but they taste just as yummy as they look!

Last fall when I got hooked on making cupcake toppers I had visions of these cupcakes. I made the toppers, in early October, but then all the theme holidays kicked in, and there really weren't occasions where these toppers would work, plus it seemed silly to make them in the winter. Finally things calmed down and it was my friend Amanda's birthday. And oh well its not spring yet, but I was making those flower pot cupcakes!!

Basically these were incredibly easy, I made chocolate cupcakes, and then used a grass tip to pipe green frosting on top. After the frosting set I popped them into two inch terra cotta pots, and stuck a flower topper in each one. They turned out just as cute as I had hoped and I had a blast photographing them in our backyard.

Making the toppers wasn't hard, I glued paper flowers to a bamboo stick, and then used a half pearl in the centers. I got all the supplies at Michaels. If you want to save yourself some time I made an extra set and they are will be for sale on my esty site. (sometime soon I hope... I'm a little behind on that)
 

Just in case you need it here is a simple one bowl chocolate cake recipe:

One Bowl Chocolate Cupcakes
 yield: 24 cupcakes
from: Martha Stewart

3/4 cup unsweetened cocoa powder

1 1/2 cups all purpose flower

1 1/2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

2 large eggs at room temperature

3/4 cup warm water

3/4 cup whole milk

1 tablespoon vinegar

2 tablespoons sour cream

3 tablespoons safflower oil

1 teaspoon vanilla extract

Preheat over to 350 degrees. Line muffin tins with paper liners.

Sift together cocoa powder, flour, sugar baking soda, baking powder, and salt into a large bowl. Combine milk and vinegar and let sit for 5 minutes. Add eggs, warm water, milk & vinegar mixture, sour cream, oil and vanilla to bowl and mix well until smooth, about 3 minutes. Scrape down the bottom of the bowl to ensure batter is well mixed.

Pour batter into muffin cups, filling 2/3rds full. Bake until the tops spring back when pressed lightly, about 20 minutes. Transfer to a wire rack and let cool completely before frosting.

printable recipe