EASTER BONNETS.....makes 24 little cakes

Preheat oven, and prepare cake mix according to pkg. directions.
Line24 muffin cups with paper liners.
Evenly divide batter among paper cups.
Bake according to pkg. directions.
Cool pans on rack for 5 minutes.
Remove pans and cool completely.
In a bowl knead flour into cookie dough until well combined.
On a lightly floured surface roll out dough to a scant 1/4 inch thickness.
Using a 4 inch round cookie cutter cut out 24 circles.
Place on ungreased cookie sheets.
Bake 8-10 minutes..Cool pans on wire racks 5 minutes.
Remove from pans, cool completely.

Remove cupcakes from liners.Trim tops to to level tops. Spread top of 1 cupcake with some frosting, attach to cookie with top down. Repeat with remaining cupcakes.

Divide and tint rest of frosting in as many colors as desired. Transfer 1/2 cup of each color to separate pastry bags fitted with a small writing tips. Place bonnets on a rack over a a jelly roll pan.
Transfer remaining frosting to separate micro-wave containers with a pouring spout. Heat one at a time in microwave on high till pourable, 30 to 45 seconds. Pour frosting over bonnets in a circular motion to cover completely. Reheat frosting as necessary to keep it pourable.Let stand to dry, 10 minutes.

Using a small spatula or a very flat knife remove bonnets from rack while scrapping any any frosting drips from edges.
Pipe drops of frosting desired around base of hat top, for a ribbon effect.
Pipe dots for flowers and lines around bottom of brim, as shown.

** OPTION: You can use candied flowers and leaves attached with a dot of frosting. Even a very narrow ribbon tied , around base of hat, and tied with a pretty bow.
I am a Queen of my RED HAT SOCIETY group ..and plan to make some RED HATS for my SCARLET FLOOZIE gals.
Maybe purple hats on there birthday month!
What fun!!!!