Cupcake Bouquet

• Butter, for greasing bowl
• 1 (18.25-ounce) box golden yellow cake mix
• 1 1/3 cups water
• 1/2 cup vegetable oil
• 3 eggs
• 2 (16 ounce) containers vanilla frosting
• 1/2 cup powdered sugar
• 48 store-bought mini-cupcakes or mini-muffins, paper liners removed
• 48 toothpicks
• Pastry bag
• Star tip

1. Preheat oven to 350 degrees F.
2. Butter and flour an 8-inch-diameter stainless steel bowl.
3. Combine cake mix, water, oil and eggs in large bowl.
4. Beat with a hand mixer or by hand for 2 minutes, or until well blended.
5. Transfer batter to prepared buttered bowl.
6. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool cake in bowl on a wire rack for 20 minutes.
8. Invert cake onto cooling rack and remove bowl.
9. Cool cake completely.
10. Spread 1 can of frosting over rounded side of cake.
11. Mix remaining can of frosting with powdered sugar in large bowl and transfer to a pastry bag fitted with a star tip.
12. Frost or pipe a rosette atop each cupcake.
13. Place a toothpick into the bottom of each cupcake; press toothpick into cake dome, forming a bouquet.
14. Place cake on stand.

butter, golden yellow cake mix, water, vegetable oil, eggs, containers vanilla frosting, powdered sugar, muffins, toothpicks, pastry

Taken from www.foodnetwork.com/recipes/sandra-lee/cupcake-bouquet-recipe.html (may not work)