Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Candy-Bow-Tie Cupcakes 2.9 (15) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 11, 2017 Print Rate It Share Share Tweet Pin Email Photo: Raymond Hom Use royal icing and your favorite fruit leather to take your cupcakes from casual to formal. Ingredients Yellow Butter Cupcakes Royal Icing for Sugar Cookies Thin fruit leather, such as a Fruit Roll-Up, any flavor Directions Dip tops of cupcakes in royal icing, letting excess drip off, then let stand until set. Unroll fruit leather, and cut strips 1 1/4 inches wide and 6 inches long. Fold ends in toward the center, forming a 3-inch piece. Cut another strip 1/4 inch long and 1/2 inch wide. Wrap strip around center of folded piece, scrunching to form a bow. Press on top of cupcake, seam side down. Repeat. Rate it Print