Source: Martha Stewart Living, February 2009

Ingredients

  • Cupcakes (any flavor)
  • Swiss Meringue Buttercream
  • Pastry bag
  • Small multi-opening tip
  • Unblanched almond slices
  • Black jelly beans
  • Chocolate-covered sunflower seeds

Directions

  1. Frost tops of cupcakes with a thin layer of buttercream. Fit pastry bag with small multi-opening tip, and fill with buttercream. Pipe "hair" all over the top of each cupcake, placing the tip on the frosting, squeezing gently, and pulling bag upward. Insert almonds around perimeter of each cupcake, into the sides of frosting to create spikes. Use jelly bean for nose and sunflower seeds for eyes on top of each. Repeat with remaining cupcakes.

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