Muffin Pans
Jolly Gingerbread Cupcake
Celebrate the holidays with this jolly cupcake. He’s sure to be welcome at any dessert table.
Ingredients:
- Easy-Add Brown Icing Color Add to shopping list Brown Icing Color
- Easy-Add Rose Icing Color Add to shopping list Rose Icing Color
- Easy-Add White Candy Melts® Candy Add to shopping list White Candy Melts® Candy
- Easy-Add Meringue Powder Add to shopping list Meringue Powder
- granulated sugar
- cornstarch
- spice drops
- Jumbo green spice drops
- Red spice drops
- caramels
- Candy-coated chocolates
Makes:
Each cupcake serves 1.
Tools:
- Easy-Add Standard muffin pan Add to shopping list Standard muffin pan
- Easy-Add Cookie Sheet Add to shopping list Cookie Sheet
- Easy-Add Cooling Grid Add to shopping list Cooling Grid
- Easy-Add Tip: 3 Add to shopping list Tip: 3
- Easy-Add Tip: 12 Add to shopping list Tip: 12
- Easy-Add Disposable Decorating Bags Add to shopping list Disposable Decorating Bags
- Easy-Add Rolling Pin Add to shopping list Rolling Pin
- Gingerbread Boy Standard Baking Cups (or other holiday-themed baking cups)Easy-Add Gingerbread Boy Standard Baking Cups Add to shopping list Gingerbread Boy Standard Baking Cups
- Round Cut-Outs Fondant Cutter (Medium size used)Easy-Add Round Cut-Outs Fondant Cutter Add to shopping list Round Cut-Outs Fondant Cutter
- Easy-Add Spatula Add to shopping list Spatula
- Scissors
Instructions:
Step 1
Bake and cool cupcakes.
Step 2
Use medium size round Cut-Out to cut cookie head; bake and cool.
Step 3
To make arms, roll out caramels 1 3/4 in. long x 5/8 in. wide; trim ends of arms to round off corners. Ice smooth with brown royal icing and smooth with finger dipped cornstarch.
Step 4
Use tip 12 and brown buttercream icing to build up body on cupcake top. Ice with spatula and smooth with finger dipped in cornstarch.
Step 5
Trim lollipop stick to 3 in. length and attach to back of round head cookie with melted candy; let set. Ice face smooth with brown royal icing. Use tip 3 and white royal icing to pipe dot eyes, nose and string mouth. Use tip 3 and rose royal icing top pipe dot cheeks.
Step 6
Roll green jumbo spice drop on surface sprinkled with granulated sugar and cut two 1/4 in. wide strips for suspenders; attach with brown buttercream icing. To make bow tie: trim 2 red spice drop pieces to 1/2 in. long x 1/2 in. wide on one end and 1/4 in. wide on other end. Attach at neck with buttercream icing. Roll small ball of red spice drop and attach to middle of bow with buttercream icing. Attach candy-coated chocolates with buttercream icing for buttons on end of suspenders. Pipe tip 3 white royal icing dot buttons (smooth with finger dipped in cornstarch) and zigzag lines at wrists.
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