Create a cupcake: Part II

Peanut Butter Cup Cake with Flip Flops in the Sand
(here is the cupcake I created!!!!)

What you need:


Reynolds® Baking Cups (Green Foil)


1 package (18.25 oz.) chocolate cake mix


24 miniature chocolate peanut butter candy cups


1 container (16 oz.) ready-to-spread white frosting


1/2 cup crushed vanilla wafers


Pink and yellow fondant


Tiny flower cutter

Instructions:

PREHEAT oven to 350°F.

PLACE Reynolds Baking Cups in muffin pans; set aside.

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

PRESS one chocolate peanut butter candy cup gently into the center of each cup. You don't want it to make contact with the pan, so don't push it all the way to the bottom.

BAKE 18 to 22 minutes. Cool.

SPREAD the top of each cupcake with frosting.

SPRINKLE about 1 teaspoon crushed vanilla wafers over the top of each cupcake for sand.

ROLL out pink fondant. Cut 48 flip flop shapes and small circles for the center of the flowers.

Place the flip flop shapes on top of the cupcakes.

ROLL out yellow fondant. Cut 48 cut tiny strips for the straps. Use a toothpick to indent where the strap attaches to the flip flop and moisten the indention.

CUT 48 tiny yellow flowers.

MOISTEN the ends of the straps and back of flowers. Adhere the straps to the flip flops and add the flowers on top of the straps. Finish by adding the pink centers to the flowers.