Instructions: Preheat oven to 350 degrees. Line 18 muffin cups with paper baking cups.

Stir the toffee chips into the prepared cake batter; mix well and fill the baking cups 3/4 full.

Bake for 20 to 22 minutes, or until a wooden toothpick inserted in the center of the cupcakes comes out clean; cool completely.

In a medium bowl, combine the frosting and food color; mix well. Cover the tops of the cupcakes with the green frosting.

With scissors, cut seven petal-shaped pieces from each marshmallow. Place a gumdrop in the center of each cupcake and place petals around the gumdrops, forming flowers.

Serve, or cover until ready to serve.

This recipe yields 18 cupcakes.

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