• 15servings
  • 35minutes
  • 346calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, P
MineralsCopper, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup shortening

  2. 1 cup sugar

  3. 1 egg

  4. 1 teaspoon vanilla extract

  5. 1/4 cup buttermilk

  6. 1/4 cup sour cream

  7. 1-1/2 cups cake flour

  8. 1/2 cup baking cocoa

  9. 1 teaspoon baking soda

  10. 1 cup water

  11. 1 can (16 ounces) vanilla frosting

  12. 6 pieces (10 to 12 inches each ) red fruit snack rolls

  13. 45 small yellow candies (Tart 'n' Tinys)

Instructions Jump to Ingredients ↑

  1. Poinsettia Cupcakes Recipe photo by Taste of Home In a bowl, cream shortening and sugar. Beat in the egg and vanilla. Add buttermilk and sour cream. Combine the flour, cocoa and baking soda; add to the creamed mixture alternately with water.

  2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.

  3. Trace petal pattern at right onto waxed paper; cut out. Cut petal from cardboard. Use cardboard petal from sharp knife to cut 15 petals from each fruit roll. Arrange six petals on each cupcake. Use frosting to attach three candies to each poinsettia. Yield: 15 cupcakes.

  4. Editor's Note: This recipe was tested with Betty Crocker strawberry fruit rolls.


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