Hello, Flower! Cupcakes

Makes 24 cupcakes
Prep time: 30 minutes

Ingredients:
Colored sprinkles, sugar or coconut flakes (recipe follows)
30 large marshmallows
1 container (16 ounces) vanilla frosting
McCormick® Assorted Food Colors and Egg Dye, or McCormick® Assorted NEON! Food Colors and Egg Dye
24 yellow cupcakes baked in white paper liners
1 cup green-colored sugar (recipe follows)
24 yellow spice gumdrops

Directions:
Bake cupcakes according to instructions and cool.
Place colored sprinkles, sugar or coconut in small bowl.
Cut several marshmallows crosswise into four slices with sharp scissors.
Press the cut side of each marshmallow piece into colored sprinkles to coat.
Place coated-side-up marshmallows on a baking sheet.
Repeat with remaining marshmallows and sprinkles to makes 120 marshmallow petals. (For variety, use different colored sprinkles, sugar and coconut to decorate the marshmallow petals).
Tint the frosting bright green, using 1/2 teaspoon green food color and four drops blue food color.
Place the green-colored sugar in a shallow bowl. Spread the top of each cupcake with green frosting. Roll the edge of each cupcake in colored sugar.

Arrange five marshmallow petals on top of each cupcake to resemble a flower, pressing the marshmallows into the frosting.
Place a gumdrop in the center of the cupcake to complete the flower.

Colored Sprinkles, Sugar or Coconut: Place white sprinkles, white decorating sugar or coconut in large resealable plastic bag. Add food color. For 1 cup sprinkles, add 1/4 to 1/2 teaspoon color.
For 1 cup sugar, add 1/2 to 1 teaspoon color.
For 1 cup coconut, add 1/4 teaspoon color.
Seal bag. Knead sprinkles, sugar or coconut until the color is evenly distributed. Add additional drops of food color for darker shade. Spread colored sprinkles, sugar or coconut on large rimmed baking sheet. Let stand 15-30 minutes or until dried. Store in an airtight container.