1 (15.25- to 16.5-ounce) package butter recipe yellow cake mix
1/4 cup water
1 (8-ounce) can crushed pineapple, undrained
1 (8-ounce) package cream cheese, softened
4 to 4 1/2 cups powdered sugar
1/4 cup orange marmalade
Assorted candies, marshmallows, nuts, decorator sugars etc.
Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
Combine all cupcake ingredients in bowl. Beat at low speed 30 seconds. Increase speed to high; beat, scraping bowl often, until well mixed.
Fill each prepared muffin cup 2/3 full. Bake 16-19 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans; remove to cooling rack. Cool completely.
Combine 1/2 cup butter and cream cheese in bowl. Beat at high speed, scraping bowl often, until creamy. Add 4 cups powdered sugar and marmalade; beat at low speed until well mixed. Beat at high speed until creamy, adding additional powdered sugar for desired spreading consistency.
Frost cooled cupcakes. Decorate as desired to create flowers. Store covered in refrigerator.
- Make both mini and regular-sized cupcakes for an extra special bouquet. Bake mini cupcakes 13-15 minutes.
- Use green licorice and spearmint leaves to create stems and leaves on plate.
- To make daisies, cut large marshmallows into 5 slices. Use round candy for center and arrange marshmallow slices around candy. Sprinkle with yellow decorator sugar.