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Give friends and family something to tweet about when you serve these birdhouse-topped cupcakes. The foundation of these delectable goodies begins with the Square Cut-Outs™.

Ingredients:

Pattern:

Roof Eaves

Makes:

Each cupcake serves 1.

Techniques Used:

Swirl Drop Flowers

Tools:

Instructions
Reviews (1)
Questions (0)

Instructions:

Step 1

Two days in advance: Make eaves. Make extras to allow for breakage and let dry 48 hours. Also: Make flowers, bluebird and heart window on waxed paper using royal icing. For each cupcake, pipe 7 tip 225 and 5 tip 131 drop flowers in yellow and rose. Add tip 2 dot centers in white. For bluebird, pipe tip 8 ball body and head (flatten and smooth with finger dipped in cornstarch). Pipe tip 352 pull-out wings. Add tip 2 pull-out beak and tip 1 dot eyes. For heart window, pipe tip 5 beads. Make extras of all and let dry.

Step 2

Roll out cookie dough; cut birdhouse cookies using largest square Cut-Out. Using pattern, cut top of cookie into a peak. Bake and cool. Outline cookies using tip 2 and royal icing. Flow in with thinned royal icing in cut bag; let dry. Cut stick to 5 1/2 in.; attach cookie with full-strength royal icing. Attach bluebird, heart window and eaves.