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Clown Cupcakes

Martha Stewart Kids, Fall 2003

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 design on this page starts as a Chocolate Cupcake or Vanilla Cupcake 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.

 

Comments (5)

  • 9 Jan, 2009

    i did this for a friend, it was easy and fun.
    took a long time though.

  • 20 Jul, 2008

    I love this recipe so much not only does it look good but its fun to eat too......

  • 19 Apr, 2008

    cutting out th cone shape isn't difficult with a sharp tipped knife.
    I also think using a marshmallow on top is quite kewl, still put the icing in the cavity - or fill the cavity with nutella - then cement the 'hat' on with icing/ nutella.

  • 28 Mar, 2008

    its cute kids will love it not just for the looks but its really good......

  • 27 Mar, 2008

    This recipe sound great but no one explained how to cut out the cone shape from the center