No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Tee Cakes

  • yield: Makes 12 Cupcakes





  1. Step 1

    With offset spatula, spread about 3/4 cup buttercream onto each cupcake, leaving bottom 1/2 inch unfrosted; smooth frosting into ball shape. Starting at top, gently press candy chocolates into frosting, covering sphere to make "golf-ball dimples." Refrigerate until firm, 15 to 30 minutes.

  2. Step 2

    Make tees: Microwave coating chocolates, 1 color at a time, in heatproof bowl on high 30 seconds; stir. If not completely melted, microwave in 10-second increments, stirring after each. Stir until smooth. Pour 1/2 cup into champagne glass; tap glass on counter, and rotate slowly to coat evenly. Repeat with remaining 11 glasses. Refrigerate until set, 30 to 45 minutes.

  3. Step 3

    Gently set unfrosted cupcake bottoms into coated tees. Serve immediately or refrigerate up to 5 hours.

Martha Stewart Kids, Spring 2006