Chrysanthemum Cupcakes

Since April showers bring May flowers, now is the perfect time to make some blossoms bloom in your kitchen. 

Chrysanthymum Cupcakes are impressive to look at, delicious to eat and easy to make. 

Click 'Read More' for Recipe + Instructions                                                 ↓↓↓

Ingredients:
Trusty Box o Cake Mix
Frosting
Cupcake Liners
Mini Marshmallows
Sprinkles in a Delightful Array of Colors 
Plastic ZipLoc Bags
Kitchen Shears

Bake cupcakes according to directions on box. Fill each zip-lox with sprinkles; each bag gets its own color. While the cupcakes are in the oven, start cutting the tiny marshmallows in half, and throw them into a zip-loc bag before they dry. (they should be sticky- in fact, they’ll probably stick to your fingers). Now shake what yo momma gave you- make sure you shake the bag too… All the sticky parts of the ‘petals’ should be covered with sugar sprinkles.  

After the cupcakes cool, frost them. 

Start adding ‘petals’ one at a time to the frosted cupcakes. Arrange petals in a circular fashion. 

Ta-da!