Lion Cupcakes

Name: Lion Cupcakes
Ingredients: 24 Yellow Buttermilk Cupcakes (page 26); Swiss Meringue Buttercream (page 304); Pink gel-paste food color; 2 ounces semisweet chocolate, melted and cooled (see page 323); 48 mini brown candy-coated chocolates, such as M&M’s; 24 white gumdrops, halved crosswise; 1 small bag (about 5 ounces) black licorice laces, cut into 1-inch long pieces; 1 package (7 ounces) sweetened shredded coconut, toasted (see page 323)

January 24, 2012

Ingredients

24 Yellow Buttermilk Cupcakes (page 26)

Swiss Meringue Buttercream (page 304)

Pink gel-paste food color

2 ounces semisweet chocolate, melted and cooled (see page 323)

48 mini brown candy-coated chocolates, such as M&M’s

24 white gumdrops, halved crosswise

1 small bag (about 5 ounces) black licorice laces, cut into 1-inch long pieces

1 package (7 ounces) sweetened shredded coconut, toasted (see page 323)

Preparation

Step 1
Tint 1/2 cup buttercream pale pink with gel-paste food color. Transfer to a pastry bag fitted with a small plain tip (#4). Add melted and cooled chocolate to remaining buttercream, and stir until combined with a flexible spatula.
Step 2
Using an offset spatula, spread cupcakes with chocolate buttercream in a smooth, even layer. Attach two candy-coated chocolates for the eyes and two gumdrop halves, cut sides down, for the cheeks. Arrange three licorice pieces in the buttercream on each side of gumdrop cheeks for whiskers. To make the nose, pipe a dot in the center with pink buttercream. Gently press toasted coconut around the edge of cupcake to resemble a mane. Refrigerate 30 minutes to allow frosting to set. Cupcakes are best served the same day they are decorated; keep at room temperature.

Martha Stewart's Cupcakes

TagsCupcake Cake Dessert Cookbooks

Ingredients

Preparation

Step 1

Step 2

Recipe notes