When I ran across this in a magazine, I knew I just had to re-create it
for my daughter's birthday. Although it looks complicated, it is really
pretty easy to put together. The cupcakes are gluten and dairy free,
made from Betty Crocker's gluten free chocolate cake mix and frosted
with Pillsbury's strawberry frosting. When I contacted Pillsbury, I was
happy to know that all of their frostings, with the exception of their
Coconut Pecan flavor are gluten free.
- Terra cotta flower pot
- Styrofoam ball (cut in half)
- 8-10 gluten/dairy free cupcakes (unfrosted, bake these in baking cups)
- Pillsbury Strawberry Frosting
- Large ziploc bag
- Frosting tip (#104 Wilton)
- Artificial leaves, artificial grass
Insert cut styrofoam ball into terra cotta pot. It will serve as
the base for holding the cupcakes. Insert two toothpicks about halfway
into the styrofoam. Gently place a cupcake on top, so that the
toothpicks hold it securely in place. Continue inserting toothpicks and
placing cupcakes on top until cupcakes are covering the flower pot.
Take the large ziploc bag and, using scissors, snip off a small corner.
This is going to become your homemade frosting bag. Insert the frosting
tip through the opening, just so it sticks through the bag. Fill the
ziploc bag with the strawberry frosting, squeezing out any air pockets.
Pipe the frosting around the cupcakes in a rose-petal fashion. Embellish
with artificial leaves and grass.