Use medium size round Cut-Out to cut cookie head; bake and cool.
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.
Use tip 12 and brown buttercream icing to build up body on cupcake top. Ice with spatula and smooth with finger dipped in cornstarch.
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.
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.
Jolly Gingerbread Cupcake is rated
5.0 out of
Rated 5 out of
I made these for my daughters kindergarten class and they were a hit! There are a lot of steps but you can make the cookies days in advance which makes assembly easier. I used buttercream for the suspenders and bowtie.
Date published: 2011-05-15
Rated 5 out of
Just discovered this cupcake idea, and I've simply GOT to add him to my Christmas dessert tray! It rated it "Medium" difficulty in advance of making it, simply because there are quite a few steps. But the final result will be much appreciated at Christmas, both by the younger set AND the older ones, too!