2 cups Creamy White Frosting or canned white frosting
Yellow food coloring
12 2 1/2 inches cupcakes in paper bake cups (any flavor)
Large marshmallows
Pink and white tiny marshmallows
Black licorice laces
Red and blue miniature candy-coated chocolate pieces
1 cup Chocolate Butter Frosting or canned chocolate frosting
Log-shape chocolate caramel candies, such as Tootsie Rolls
Pink chewy fruit-flavor square candies, such as Starburst
Pink food coloring
Miniature semisweet chocolate pieces
Heart-shape candies
Pink decorating sugar
Creamy White Frosting
1 cup shortening
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
4 cups powdered sugar
3 - 4 tablespoons milk
Chocolate Butter Frosting
3/4 cup softened butter
1/2 cup unsweetened cocoa powder
2 cups powdered sugar
1/2 cup milk
2 vanilla
6 cups powdered sugar
milk
DIRECTIONS
1. For tabby cat cupcakes, tint one-third of the Creamy White Frosting with yellow food coloring. Place yellow frosting in a pastry bag fitted with a small star tip. Pipe yellow frosting in spikes onto four of the cupcakes.
2. Slice three large marshmallows crosswise into quarters; place two pieces, side by side, on the center of each frosted cupcake and add a pink tiny marshmallow for nose. Attach licorice whiskers with white frosting.
3. Cut the remaining marshmallow quarters into triangles; use frosting to attach marshmallow triangles to the tops of cupcakes for ears. Add red miniature candy-coated chocolate pieces for eyes and mouths.
4. For floppy-ear dog cupcakes, frost four of the cupcakes with white frosting. Place some of the chocolate frosting in a pastry bag fitted with a round tip. Pipe chocolate patches randomly onto cupcakes (so cupcakes resemble beagles). Cut two large marshmallows crosswise into quarters; place two pieces, side by side, on the center of each cupcake and add a white tiny marshmallow for nose. Attach licorice whiskers with white frosting. Add blue miniature candy-coated chocolate pieces for eyes. Pipe small chocolate spots on the large and tiny marshmallows.
5. Place four chocolate caramel and four pink chewy candies on waxed paper. Microwave on 100 percent power (high) for 5 to 10 seconds or until softened. Mold the pink candies into tongue shapes, cutting off excess, if necessary. When cool and firm, attach a tongue to each cupcake below nose, securing with frosting, if necessary. Cut each of the four chocolate candies in half; mold each half into a long, oval floppy ear. When firm, attach two ears to each cupcake, securing with frosting if necessary.
6. For pink poodle cupcakes, tint the remaining white frosting with pink food coloring. Place pink frosting in a pastry bag fitted with a small star tip. Pipe frosting in spikes on the remaining four cupcakes. Cut two large marshmallows crosswise into quarters; place two pieces, side by side, on the center of each cupcake and add a pink tiny marshmallow for nose.
7. Place four pink chewy candies on waxed paper. Microwave on 100 percent power (high) for 5 to 10 seconds or until softened. Cut each candy in half; form each half into a long, oval ear. When firm, attach two ears to each cupcake.
8. Cut four white tiny marshmallows crosswise in half and arrange two pieces on each cupcake for eyes; top each with a miniature chocolate piece, using white frosting. Add a heart-shape candy to each for mouth and sprinkle the large marshmallow pieces with pink decorating sugar. Makes 12 (2-1/2 inch) cupcakes.
Creamy White Frosting
1. In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in remaining powdered sugar. Gradually add milk until frosting reaches a spreading consistency. Makes about 3 cups.
Chocolate Butter Frosting
1. In a very large mixing bowl beat butter with an electric mixer on medium speed until smooth. Beat in cocoa powder. Gradually add 2 cups powdered sugar, beating well. Slowly beat in 1/2 cup milk and anilla. Gradually beat in an additional 6 cups powdered sugar. Beat in additional milk, 1 tablespoon at a time, as needed to reach spreading consistency. Makes enough to frost tops and sides of two 8- or 9-inch layers.
.jpg)
Post a Comment