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Cherry Blossoms

  • Cook Time: 17 - 23 minutes
  • Servings: 24
  • Course: Dessert

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 1 package (18.25 ounces) chocolate cake mix
  • 1 cup dark cocoa candy melting wafers
  • 1 can (16 ounces) Vanilla frosting
  • Red food Coloring
  • 20 White and 10 Red spice drops
  • 1/4 cup Red decorating sugar
  • 1/4 cup White decorating sugar
  • 1/4 cup Pink decorating sugar
  • 1 tube Pink decorating frosting
  • 1 tube Chocolate decorating frosting


Step 1

PREHEAT oven to 350°F.

Step 2

PLACE Reynolds Baking® Cups in muffin pans; set aside.

Step 3

PREPARE cake mix following package directions for 24 cupcakes. Spoon batter into baking cups.

Step 4

BAKE following package directions (17 to 23 minutes). Cool.

Step 5

MAKE CANDY TWIGS 1. Melt candy melts in microwave in medium bowl, about 1 minute. Transfer to resealable bag and seal. Snip small corner (1/8 inch) of bag. 2. Line two cookie sheets with waxed paper. Using melted candy, pipe wavy lines about 2 to 3 inches long, adding several smaller lines to each as branches. Transfer cookie sheets to fridge and chill about 5 minutes.

Step 6

MAKE CANDY FLOWERS 1. Sprinkle work surface with white decorating sugar. Press two white spice drops together. Roll out spice drops in white sugar (for white flowers) and pink sugar (for pink flowers), coating with more sugar to prevent stickiness. 2. Cut-out flower shapes with small cookie cutter. Poke in center of each cut-out with a chopstick to look like a flower. 3. Repeat steps 1 and 2 using red spice drops and red sugar.

Step 7

TINT frosting pink. Spread on cupcakes.

Step 8

ARRANGE candy twigs and candy flowers on top of cupcake. PIPE the centers of the flowers with pink and chocolate decorating frosting.

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