You may also like
Categories:
buttermilk Swiss Meringue Buttercream gel paste chocolate brown candy white gumdrops black licorice laces coconut
Viewed: 29 - Published at: 2 years agoIngredients
- 24 Yellow Buttermilk Cupcakes (page 26)
- Swiss Meringue Buttercream (page 304)
- Pink gel-paste food color
- 2 ounces semisweet chocolate, melted and cooled (see page 323)
- 48 mini brown candy-coated chocolates, such as M&Ms
- 24 white gumdrops, halved crosswise
- 1 small bag (about 5 ounces) black licorice laces, cut into 1-inch long pieces
- 1 package (7 ounces) sweetened shredded coconut, toasted (see page 323)
Method
- Tint 1/2 cup buttercream pale pink with gel-paste food color.
- Transfer to a pastry bag fitted with a small plain tip (#4).
- Add melted and cooled chocolate to remaining buttercream, and stir until combined with a flexible spatula.
- Using an offset spatula, spread cupcakes with chocolate buttercream in a smooth, even layer.
- Attach two candy-coated chocolates for the eyes and two gumdrop halves, cut sides down, for the cheeks.
- Arrange three licorice pieces in the buttercream on each side of gumdrop cheeks for whiskers.
- To make the nose, pipe a dot in the center with pink buttercream.
- Gently press toasted coconut around the edge of cupcake to resemble a mane.
- Refrigerate 30 minutes to allow frosting to set.
- Cupcakes are best served the same day they are decorated; keep at room temperature.
