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Fruit Picking Picnickers! Cupcakes Zoom

Fruit Picking Picnickers! Cupcakes


Makes: Each Serves 1
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Step 1

In advance: Make cookies. Prepare dough; for each watermelon and strawberry cookie, tint dough 3 oz. light red, 1/2 oz. dark red, 2 oz. green, 1/4 oz. black, 1 oz. white-white. Roll out all colors 3/16 in. thick. Use knife and 8 in. cake circle as a guide to cut light red watermelon, 3 in. deep. Taper ends in 1/4 in. to shape. For rind, cut a 1/2 in. x 10 in. white strip and a 1/2 in. x 12 in. green strip. Use smallest heart Cut-Out to cut black dough for seeds; cut in half. On cookie sheet, position rind strips around curve of red strip; position seeds.

For strawberry, use largest heart Cut-Out to cut dark red berry. Use smallest leaf Cut-Out to cut six green leaves; roll a 3/4 in. green log for stem. On a separate cookie sheet position leaves and stem on berry. Separately bake and cool cookies. Attach yellow nonpareils for strawberry seeds with piping gel. Attach lollipop stick to each strawberry cookie and two sticks to watermelon cookie 3 in. apart with melted candy, leaving 2 in. extended at bottom to insert in cupcakes. Let set.

Step 2

Bake and cool cupcakes. Ice smooth. Roll three black fondant balls for each ant, 1/2 in. diameter, shaping one into an oval for center and one into a teardrop for back; attach sections with piping gel. Roll three logs for legs, 1/16 in. x 1 in. Attach. Position ant on cupcake. Insert cookies to meet top of ants, trimming sticks as needed.

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Ingredients

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$2.99

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Black Ready-To-Use Rolled Fondant ((1/2 oz. per cupcake))

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$10.99

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$4.99

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$4.29

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Christmas Red Icing Color

Christmas Red Icing Color

Leaf Green Icing Color

Leaf Green Icing Color

Black Icing Color

Black Icing Color

Red Candy Melts® Candy

Red Candy Melts® Candy

Tools

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$6.99

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$9.99

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$1.99

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Discontinued

Discontinued

Standard muffin pan

Standard muffin pan

Cookie Sheet

(2) Cookie Sheet

8 in. Cake Circle

8 in. Cake Circle

4 in. Lollipop Sticks

4 in. Lollipop Sticks

Spatula

Spatula

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