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Peppermint Twist Cupcakes

The jolly Mini Gingerbread Boy Icing Decoration in the center makes these Peppermint Twist Cupcakes a real holiday charmer.

4.6 Average of 7 ratings

Difficulty: Somewhat Easy
Average of 2 reviews




Instructions:

Step 1

Bake cupcakes in Gingerbread Boy or Christmas Themed Standard Baking Cups and cool completely on Cooling Grid.

Step 2

Prepare Buttercream Icing recipe, and ice cupcakes smooth with white icing using Spatula.

Step 3

For stripes, tint a 3 inch ball of Ready-to-Use White Rolled Fondant with Red-Red Icing Color. Roll fondant to a 1/8 inch thickness with Perfect Height Rolling Pin. Use Cutter/Embosser to cut narrow stripes that are 1 ½ inch x 1/8 inch, and wide stripes that are 1 ½ inch x ½ to ¼ inch.

Step 4

Alternately place narrow and wide stripes on cupcake.

Step 5

For ruffled ties, trim 4 inch Lollipop Sticks to 2 ½ inch lengths. Roll Ready-to-Use White Rolled Fondant with Perfect Height Rolling Pin to a 1/8 inch thickness. Cut 1 ¼ inch x 3 ½ inch long strips with Cutter/Embosser. Ruffle pieces and pinch around trimmed Lollipop Sticks.

Step 6

To finish ties, insert ends of sticks into edge of cupcake and secure with buttercream icing.

Step 7

Attach one Mini Gingerbread Boy Icing Decoration in center of cupcake with buttercream icing.