<http://schema.org/articleBody>
"No matter who&amp;#039;s attending your Mother&amp;#039;s Day celebration, guests of all ages will be delighted with this confection in a cup. --Elizabeth Mascali Teacup Cakes (Yields 18) Ingredients 1 box cake mix (plus ingredients needed to prepare) 2 cans prepared frosting Food coloring Edible flowers/candied flowers Vintage teacups or small old-fashioned-looking teacups Directions 1. Wash teacups, dry and set aside. 2. Preheat oven according to directions on box. Since you will not be using liners, it is very important to thoroughly grease two muffin pans. 3. Prepare cake mix according to directions and pour batter into muffin tins almost to the top (fill 18 of the 24 cups with batter and fill the remaining empty 6 cups halfway with water). Make sure batter is spread evenly in cups to avoid lopsided cupcakes. 4. Bake according to directions. 5. Allow cake to cool for 10 minutes, remove cupcakes from tins and allow to thoroughly cool on wire racks. 6. Since teacups vary in height and width, test your cupcakes for fit in your teacups before frosting. My vintage teacups perfectly fit the cupcakes so they sat just inside the rim of the teacup. Once I was sure of fit, I frosted cupcakes and then inserted in teacups and topped with a candied flower. 7. Assembly Note: If you need to &amp;quot;build up&amp;quot; your cupcakes to sit in each cup, simply cut a few cupcakes in half, horizontally, place cut half in cup and sit whole cupcake on top and frost. Using this method will yield fewer Teacup Cakes. *Elizabeth&amp;#039;s Note: I did not bake the cupcakes directly in the teacups since they are not oven safe. These gorgeous vintage teacups are from my Great Aunt Anne&amp;#039;s collection.  \u00A9 2010-2014 Party Bluprints Inc. All Rights Reserved, www.partybluprintsblog.com "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/a7390/mothers-day-dessert/>