Vanilla & Strawberry Flower Cupcakes

Prep: 20 minutes plus cooling
Bake: 20 minutes • Serves: 36

1.Preheat oven to 350°. Line 36 standard muffin cups with baking cups. Line rimmed baking pan with parchment paper. In medium bowl, whisk flour and baking powder.

2. In large bowl, with mixer on medium-high speed, beat sugar and butter 2 minutes or until light and fluffy; add eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Add milk and vanilla extract; beat 1 minute or until incorporated. Add flour mixture; beat 2 minutes or until incorporated, scraping down bowl occasionally. Pour 1/2 the batter into separate medium bowl; add syrup and beat 1 minute or until incorporated. Divide strawberry batter into 18 prepared cups; divide vanilla batter into remaining 18 prepared cups.

3. Bake cupcakes 20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes 10 minutes in pan on wire rack; transfer to wire rack and cool completely.

4. Place marshmallows, cut side down, on prepared pan. Place pink sanding sugar in wide, shallow dish; place yellow sanding sugar in separate wide, shallow dish. Spread 1/2 cup frosting over tops of marshmallows; immediately dredge tops of 1/2 of the marshmallows in pink sanding sugar and tops of remaining 1/2 of the marshmallows in yellow sanding sugar.

5. Spread cupcakes with remaining 3 1/2 cups frosting. Place marshmallows, sugar side up, on top of cupcakes to create “flower petals”; place 1 gumdrop in center of each cupcake to create “flower center.” Makes 36 cupcakes.

Approximate nutritional values per serving (1 cupcake):
324 Calories, 6g Fat, 4g Saturated Fat, 35mg Cholesterol, 120mg Sodium,
66g Carbohydrates, 0g Fiber, 29g Sugars, 28g Added Sugars, 3g Protein