Ingredients Makes 24 Yellow Buttermilk Cupcakes Swiss Meringue Buttercream Green, red, and black gel-paste food colors 7 ounces marzipan Cornstarch, for work surface Directions Tint buttercream green with gel-paste food color. Transfer to a pastry bag fitted with a small multi-opening tip (#233). Starting at the center and moving outward, pipe rows of grass on top of cupcakes: With tip on surface of cupcake, squeeze bag, then release while quickly pulling up to form 1/4-inch-long blades, making some slightly longer than others. Form ladybugs: Divide marzipan in half. Working on a surface lightly dusted with cornstarch, tint one portion red and the other black with gel-paste food colors. Form a 1/2-inch ball of red marzipan for each ladybug body, and a 1/4-inch ball of black marzipan for each head. Flatten the red ball slightly into an oval shape, and press the head onto the body. Pinch off black marzipan to make tiny balls for the spots, and press onto the body. Repeat to make additional ladybugs with remaining marzipan. Place one or two ladybugs on top of each frosted cupcake, gently pressing them into the buttercream grass. Refrigerate 30 minutes to allow frosting to set. Cupcakes are best served the same day they are decorated; keep at room temperature.
Snowman Cupcake Happy times with kids call for cheerful cupcakes. Easier to serve than cake, cupcakes require no slicing, no plates, and no forks -- and every child gets her fair share of icing.
All the designs on these pages start as Chocolate Cupcakes or Vanilla Cupcakes iced with Swiss Meringue Buttercream -- perfect for spreading in thin layers or sculpting into thick mounds (and licking from the bowl).
The cupcakes can be baked a week ahead and frozen, but decorate them no more than a day before serving. Set up an assembly line, and put kids in charge of affixing candy eyes, gumdrop cheeks, and other trimmings. Pack the cupcakes in a shallow plastic container, and stuff crumpled waxed paper in between. Then dole them out and watch kids marvel for a second before opening wide!
Snowman Cupcake How-To This snowman wears a fine winter hat: a chocolate-covered mint beret. His plump figure is two marshmallows -- cut a slice off the top one and squish to make it smaller. Dabs of icing hold parts together. His eyes are chocolate sprinkles (poke holes first with a wet toothpick), and his nose is cut from a gummy fish.
Clown Cupcakes Happy times with kids call for cheerful cupcakes. Easier to serve than cake, cupcakes require no slicing, no plates, and no forks -- and every child gets her fair share of icing.
The designs on this page start as Chocolate Cupcakes or Vanilla Cupcakes iced with Swiss Meringue Buttercream -- perfect for spreading in thin layers or sculpting into thick mounds (and licking from the bowl).
The cupcakes can be baked a week ahead and frozen, but decorate them no more than a day before serving. Set up an assembly line, and put kids in charge of affixing candy eyes, gumdrop cheeks, and other trimmings. Pack the cupcakes in a shallow plastic container, and stuff crumpled waxed paper in between. Then dole them out and watch kids marvel for a second before opening wide!
Clown Cupcake How-To This clown is hiding a bellyful of icing. To make, cut a cone-shaped piece from the center; set aside to use as the hat. Pipe vanilla buttercream into the cavity and on top for the head. Use mini uncoated gum-drops for the collar and a cinnamon candy for the nose; insert chocolate sprinkles for eyes. The hat has a buttercream pompom covered in sprinkles.
Butterfly Cupcakes Happy times with kids call for cheerful cupcakes. Easier to serve than cake, cupcakes require no slicing, no plates, and no forks -- and every child gets her fair share of icing.
The designs on this page start as Chocolate Cupcakes or Vanilla Cupcakes iced with Swiss Meringue Buttercream -- perfect for spreading in thin layers or sculpting into thick mounds (and licking from the bowl).
The cupcakes can be baked a week ahead and frozen, but decorate them no more than a day before serving. Set up an assembly line, and put kids in charge of affixing candy eyes, gumdrop cheeks, and other trimmings. Pack the cupcakes in a shallow plastic container, and stuff crumpled waxed paper in between. Then dole them out and watch kids marvel for a second before opening wide!
Witch Cupcakes Happy times with kids call for cheerful cupcakes. Easier to serve than cake, cupcakes require no slicing, no plates, and no forks -- and every child gets her fair share of icing.
The designs on this page start as Chocolate Cupcakes or Vanilla Cupcakes iced with Swiss Meringue Buttercream -- perfect for spreading in thin layers or sculpting into thick mounds (and licking from the bowl).
The cupcakes can be baked a week ahead and frozen, but decorate them no more than a day before serving. Set up an assembly line, and put kids in charge of affixing candy eyes, gumdrop cheeks, and other trimmings. Pack the cupcakes in a shallow plastic container, and stuff crumpled waxed paper in between. Then dole them out and watch kids marvel for a second before opening wide!
Witch Cupcake How-To This coven of witches is neither toil nor trouble. Heap on green icing; press on mini-candy-coated-chocolate eyes, a candy-corn nose, and licorice-lace hair and eyebrows. An upside-down chocolate ice-cream cone makes a wicked hat.
Turkey Cupcakes Happy times with kids call for cheerful cupcakes. Easier to serve than cake, cupcakes require no slicing, no plates, and no forks -- and every child gets her fair share of icing.
The designs on this page start as Chocolate Cupcakes or Vanilla Cupcakes iced with Swiss Meringue Buttercream -- perfect for spreading in thin layers or sculpting into thick mounds (and licking from the bowl).
The cupcakes can be baked a week ahead and frozen, but decorate them no more than a day before serving. Set up an assembly line, and put kids in charge of affixing candy eyes, gumdrop cheeks, and other trimmings. Pack the cupcakes in a shallow plastic container, and stuff crumpled waxed paper in between. Then dole them out and watch kids marvel for a second before opening wide!
Turkey Cupcake How-To Kids will gobble up these tasty turkeys! Their heads are store-bought coconut marshmallows; make holes in them with a toothpick dipped in water, and insert chocolate sprinkles for eyes. Gummy fish are the perfect shape for beaks and tail feathers. Toasted coconut "feathers" sprout from the turkey's chocolate buttercream bodies.
Holly Cupcake The designs on this page start as Chocolate Cupcakes or Vanilla Cupcakes iced with Swiss Meringue Buttercream -- perfect for spreading in thin layers or sculpting into thick mounds (and licking from the bowl).
The cupcakes can be baked a week ahead and frozen, but decorate them no more than a day before serving. Set up an assembly line, and put kids in charge of affixing candy eyes, gumdrop cheeks, and other trimmings. Pack the cupcakes in a shallow plastic container, and stuff crumpled waxed paper in between. Then dole them out and watch kids marvel for a second before opening wide!
Holly Cupcake How-To Chewy candies come in lots of shapes, and they're just the right size for decorating cupcakes. Here, a trio of sour-cherry candies and a pair of sugar-frosted spearmint leaves (sliced to make them thinner) look like a sprig of holly in a drift of snow.
