Spring Flower Cupcakes

Spring Flower Cupcakes 

INGREDIENTS

Cupcakes:

• 1 (15.25 oz) Betty Crocker Chocolate Fudge Cake Mix
• 1 (3.9 oz) chocolate fudge pudding mix, dry
• 3 large eggs, at room temperature
• ½ cup vegetable oil
• ¼ cup sour cream
• ½ cup vanilla Greek yogurt (or plain)
• 1 cup buttermilk
• 2 and ½ tsp. vanilla extract

Decorating

• 1 container cream cheese frosting
• Green food dye
• 1-1/2 cups shredded sweetened coconut
• 1 bag spring-colored peanut M&M's

INSTRUCTIONS

Cupcakes

1. Preheat the oven to 350 degrees F. Line a muffin tin with liners and set aside.
2. In a large bowl, sift together the pudding and cake mix.
3. In a separate bowl, combine the eggs, vegetable oil, sour cream, yogurt, buttermilk (check post for a substitute) and vanilla extract.
4. Mix wet and dry until combined (do not over-stir or beat in too much air)
5. Fill up the liners ¾ths the way full and bake for 17-20 minutes or until a toothpick inserted in the center comes out clean.
6. Remove and let cool completely.

Decorating

1. In a medium-sized bowl, combine the vanilla frosting with the green food dye. Mix until you reach the desired shade of green.
2. Generously frost each cupcake with the green frosting.
3. In another bowl, combine the coconut with several drops of green food coloring. Stir and mix with your hands to thoroughly dye the coconut green.
4. Place a tablespoon of dyed green coconut on each cupcake and press it into the frosting to ensure it will stay.
5. Slightly separating the coconut from the frosting, attach the M&M's in the shape of a flower. If needed, use extra frosting to attach the M&M's and get them to stay in place.

Article source:http://therecipecritic.com/2014/04/spring-flower-cupcakes/