Serves: 5
Total Calories: 1,560
Yield: 20
Prepare cake mix as directed on package. Fill ice cream cones 3/4 full. Arrange on ungreased baking sheets. Bake at 350 degrees for 18 to 20 minutes. Cool and frost cupcakes. Insert a lollipop into the center of each cupcake. Slice candy leaves in half; press one to each side of the lollipop stick to look like a flower leaf.
Tip: For the sweetest cupcake toppers, simply cut paper daisies from construction paper and slip a lollipop through the center of each. "Plant" the flowers in the center of each cupcake…so creative!
This Flowerpot Cupcakes recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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