Cupcake Flower Pots : An edibly DIY Mother's Day gift
These Cupcake Flower Pots are an edible DIY Mother's Day Gift that kids can make! They also make a great spring craft. This tutorial and recipe uses a simple mini vanilla cupcake, store-bought icing and pre-made pudding and cookies, with the result being a beautiful gift for Mom or DIY craft treat for the kids!
Prep Time 45 minutes
Cook Time 13 minutes
Total Time 1 hour
Servings 15 cupcake flower pots
Super Easy White Mini Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup white granulated sugar
- 1/2 tbsp baking powder
- dash of salt
- 1/2 cup milk
- 1/4 cup canola oil
- 1 egg
- 1/2 tsp vanilla extract
- 4 12 ounce containers of whipped vanilla icing I use Betty Crocker whipped vanilla
- 1/2 tsp rose or pink icing color * amount you add will vary, depending on color you want to achieve
- 1 1.8 ounce container yellow jumbo nonpareils
Flower pot "dirt"
- 45 3.25 ounce chocolate pudding snack pack containers *This ingredient link is just to show you, but Walmart carries the full chocolate packages of 12
- 5 19.1 family packages of oreo cookies (10 cookies each)
- 1 roll green crepe paper/streamers
- 1 bottle tacky clear glue ( some kind of strong, clear glue)
- 15 milkshake straws (or other thick straws)
- 2 1M tip kids can share
- 1 package disposable pastry bags
- 1 package saran wrap
- 15 large ziplock freezer bags
- 3 rolling pins
- 1 package of mini cupcake liners
- 15 plastic flower pots
- 1 mini cupcake/muffin pan
Make the Cupcakes:
With the rack in the middle position, preheat oven to 180 °C (350 °F). Line mini muffin/cupcake tin with mini muffin/cupcake liners.
In a large bowl, combine the flour, sugar, baking powder, and salt. Add the remaining ingredients and combine using a whisk or an electric mixer until the batter is smooth. Pour the batter into mini muffin/cupcake tin, filling to ¾ full only.
Bake the cupcakes or about 13- 15 minutes or until a cake tester or toothpick inserted in the centre of the cake comes out clean.
While the cupcakes are baking, begin to prepare the rest of the craft.
When cupcakes are done, let the cupcakes cool on a wire rack.
Flower pot 'dirt':
Line a plastic flower pot with saran wrap.
Pour 3 chocolate snack pack puddings inside.
Add 10 oreo cookies (per flower pot) to a large ziplock bag and close the bag. Then crush into small chunks with a rolling pin. It is best to do this step on the floor.
Pour the crushed oreos on top of the pudding.
Cut 2 leaf shapes out of the crepe paper. We just did this free-hand, as it's pretty simple.
Glue leaves onto straw with tacky glue (or a strong clear glue).
Place straw (stem) into flower pot.
Color the icing (if desired). I used a pink icing color. Then fit pastry bag with IM or 2D tip and ice in circular motion, beginning in the middle of the cupcake and moving towards the outer edges, turning the cupcake as you pipe.
You will have additional cupcakes, but some may break, not go on correctly etc... And it's nice to have extra cupcakes for the kids to eat!
See VIDEO INSTRUCTIONS IN NOTES on how to ice a cupcake if you're not sure how to ice a cupcake with a IM tip. *** USE THE ROSE SWIRLPlace the candy decoration in the middle of the rose
Cut a hole into bottom of the middle of the cupcake with a sharp knife. Make sure that it's not too big- you can always make it a little bigger if it doesn't go on the first time, but you can't make it smaller.
Place cupcake on top of straw.
Trim excess saran wrap from edges of pot.
Add gummy worms. You are done!
NOTE: Video: HOW TO ICE A CUPCAKE ** USE THE ROSE SWIRL
- This recipe makes 15 so it can be made with a group of kids. However, it can be easily reduced to make with a couple of kids.
- If you want to use a homemade icing, this Whipped Cream Buttercream Frosting is the perfect choice!
Calories: 771kcal | Carbohydrates: 124g | Protein: 10g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 11mg | Sodium: 616mg | Potassium: 330mg | Fiber: 3g | Sugar: 71g | Vitamin A: 30IU | Calcium: 56mg | Iron: 10.9mg