24 homemade or prepared standard cupcakes or 48 mini cupcakes (or a combination)
1 (16-ounce) can vanilla frosting
Assorted food colors (green, yellow, red, purple, orange)
Assorted Jelly Belly® jelly beans (Orange Juice, Bubble Gum, French Vanilla, Island Punch, Sour Lemon, Cantaloupe, and Cotton Candy)
Bunny Corn by Jelly Belly
Fruit Sours by Jelly Belly
Jordan Almonds by Jelly Belly
Licorice Pastels by Jelly Belly
Mint Cremes by Jelly Belly
|This recipe was developed especially for Jelly Belly by our friends Karen Tack and Alan Richardson, authors of the best-selling book “Hello, Cupcake!”
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