Ingredients
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24 Yellow Buttermilk
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Swiss Meringue Buttercream
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Multicolored round candy Sprinkles
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3 pounds mini uncoated Gumdrops
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24 small Cinnamon Candies
Directions
Encourage a bit of clowning around with these crowd-pleasing cup-cakes, brought to life with features fashioned from colorful sprinkles and candy. Cone-shaped pieces of cake cut from the centers become pointed hats that rest atop heads (and hidden bellies) piped with creamy frosting.
Steps
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1
Done
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For the hat, use a paring knife to score a circle in center of each cupcake. Holding knife at a slight angle, cut out a cone shape, rotating cupcake as you go. |
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2
Done
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Using a pastry bag fitted with only a plain coupler, pipe untinted buttercream into the cavity of each cupcake and in a mound on top for the head. Refrigerate 30 minutes to allow frosting to set. |
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3
Done
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Using a small plain tip (#7), pipe a pompom of frosting on top of each cone-shaped piece; dip pompom in a bowl filled with multicolored sprinkles to coat completely. Place the cones on top of buttercream heads, pointed sides up. Arrange gumdrops around the base of each head to resemble a ruffled collar; press a cinnamon candy nose into each face. With kitchen tweezers, insert two chocolate sprinkles into each head for eyes. Serve immediately. |
