Wedding Cupcakes

Photo: flickr user clevercupcakes

Ingredients

1 pkt white cake mix - (18 ¼ oz) prepared as directed

4 ounces cream cheese - (half of 8-oz pkg) softened

cup raspberry preserves

1 ct white frosting - (16 oz)

cup sugar

9 mediums white gumdrops

2 mediums yellow gumdrops each cut

into 9 narrow strips

Preparation

Preheat the oven to 350 degrees. Line 18 muffin cups with foil baking cups.

In a small bowl, stir together the cream cheese and raspberry preserves. Spoon half of the cake batter into the muffin cups. Spoon equal amounts of the cream cheese mixture onto the center of the batter; top with the remaining batter.

Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely, then frost with white frosting.

Sprinkle a cutting board with the sugar. With a rolling pin, roll out the white gumdrops over the sugar until they form 1 1/2-inch circles, pressing the flattened gumdrops into the sugar as they get sticky. Cut each gumdrop in half. Place a yellow gumdrop strip lengthwise from the flat end to the rounded end of each half-circle. Pinch the flat side of each together and fold under to form a lily. Place one flower on each cupcake; serve on a tiered platter.

This recipe yields 18 cupcakes.

Comments: In place of the gumdrop flowers, you may want to use real edible flowers.

Yield: 18 cupcakes