Pastel Carousel Cupcakes
Each cupcake serves 1.
Bake and cool 23 standard cupcakes; remove baking cups.
Tint portions of White Candy Melts® using Primary and Garden Candy Color Sets; also melt Pink Candy Melts®.
Turn cupcakes over and cover with
melted candy; let set, then repeat (1 pk. of Candy Melts® will double-coat 4-5 cupcakes).
Using tinted candy and Orange Candy Melts® in cut bags, decorate cupcake sides with swirls, stripes and lines.
For dots, pipe 1/4 in. diameter circles on waxed paper-covered board; let set, then attach with melted candy.
Using buttercream, cover cupcake tops with tip
1M swirl. Sprinkle with Colored Sugars.
Position sour cherry ball candy. Position on Standard Cupcakes 'N More® Dessert Stand.
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