Peppermint Twist Cupcakes
Each cupcake serves 1.
Bake cupcakes in Gingerbread Boy or Christmas Themed Standard Baking Cups and cool completely on Cooling Grid.
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.
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.
To finish ties, insert ends of sticks into edge of cupcake and secure with buttercream icing.
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