Flower Pot Cupcakes

When I ran across this in a magazine, I knew I just had to re-create it for my daughter's birthday. Although it looks complicated, it is really pretty easy to put together. The cupcakes are gluten and dairy free, made from Betty Crocker's gluten free chocolate cake mix and frosted with Pillsbury's strawberry frosting. When I contacted Pillsbury, I was happy to know that all of their frostings, with the exception of their Coconut Pecan flavor are gluten free.

Supplies Needed:

• Terra cotta flower pot
• Styrofoam ball (cut in half)
• Toothpicks
• 8-10 gluten/dairy free cupcakes (unfrosted, bake these in baking cups)
• Pillsbury Strawberry Frosting
• Large ziploc bag
• Frosting tip (#104 Wilton)
• Artificial leaves, artificial grass

Insert cut styrofoam ball into terra cotta pot. It will serve as the base for holding the cupcakes. Insert two toothpicks about halfway into the styrofoam. Gently place a cupcake on top, so that the toothpicks hold it securely in place. Continue inserting toothpicks and placing cupcakes on top until cupcakes are covering the flower pot.

Take the large ziploc bag and, using scissors, snip off a small corner. This is going to become your homemade frosting bag. Insert the frosting tip through the opening, just so it sticks through the bag. Fill the ziploc bag with the strawberry frosting, squeezing out any air pockets. Pipe the frosting around the cupcakes in a rose-petal fashion. Embellish with artificial leaves and grass.