Cupcake Bouquet

Ingredients

• 1 serving butter for greasing bowl
• 3  eggs 
• 1 serving pastry bag 
• 48  mini-muffins store-bought
• 0.5 cup powdered sugar 
• 1 serving star tip 
• 32 ounce vanilla frosting 
• 0.5 cup vegetable oil 
• 1.3 cups water 
• 18.3 ounce golden cake mix yellow
• 48  toothpicks 
• 48  toothpicks 

Equipment

• bowl
• oven
• wire rack
• hand mixer
• toothpicks
• pastry bag

Directions

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. Beat with a hand mixer or by hand for 2 minutes, or until well blended.
4. Transfer batter to prepared buttered bowl.
5. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Cool cake in bowl on a wire rack for 20 minutes. Invert cake onto cooling rack and remove bowl. Cool cake completely.
6. Spread 1 can of frosting over rounded side of cake.
7. Mix remaining can of frosting with powdered sugar in large bowl and transfer to a pastry bag fitted with a star tip. Frost or pipe a rosette atop each cupcake.
8. Place a toothpick into the bottom of each cupcake; press toothpick into cake dome, forming a bouquet.
9. Place cake on stand.