Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Hedgehog Cupcakes 3.1 (31) 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 January 16, 2019 Print Rate It Share Share Tweet Pin Email Photo: Raymond Hom Our adorable hedgehogs have buttercream "hair," almond "spikes," jellybean "noses," and chocolate-covered sunflower seed "eyes." Ingredients Cupcakes (any flavor) Swiss Meringue Buttercream for Cupcake Decorating Unblanched almond slices Black jelly beans Chocolate-covered sunflower seeds Tools Pastry bag Small multi-opening tip Directions 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. Rate it Print