You need candy and two types of frosting -- chocolate and Swiss meringue buttercream -- to bring these adorable desserts to life.
Photography: Con Poulos
Source: Martha Stewart Living, February 2009
- Pastry bag
- Small plain round pastry tip
Frost tops of cupcakes with buttercream. For ears, make 2 small horizontal slits with a paring knife in top of 1 cupcake, just above paper liner, and then insert a wafer halfway into each slit.
For nose, pipe chocolate frosting in an oval shape over lower half of cupcake, and spread smoothly; place a licorice round in the center.
For whiskers, insert 3 licorice laces into frosting on each side of nose. For eyes, place 2 sunflower seeds directly above nose.