Ingredients Favorite chocolate cupcake recipe or mix Ready-To-Use White Decorator Icing - 1 lb. Can Color Right Performance Food Coloring Set Color Right Performance Food Coloring Set Chocolate kiss candies slivered almonds Tools White Cupcake Liners, 75-Count White Cupcake Liners, 75-Count Round Cake Decorating Tip 2 Round Cake Decorating Tip 2 Large Round Tip 2A Recipe Right Mini Muffin Pan, 24-Cavity Recipe Right Mini Muffin Pan, 24-Cavity 10 x 16 Chrome-Plated Cooling Rack 12-Inch Disposable Cake Decorating Bags, 50-Count Pastry Bags 12-Inch Disposable Cake Decorating Bags, 50-Count Pastry Bags Standard Coupler Standard Coupler Instructions Click to mark complete - Bake and cool two dozen chocolate mini cupcakes. - Tint icing using Color Right System and QuickCount color formulas in the following shades: Summer Sand: 8 B + 1 R + 14 Y Black: 70 B - Using a decorating bag fitted with tip 1A filled with Summer Sand-colored icing, pipe a large bead on each mini cupcake. - Unwrap chocolate kisses and attach a kiss to the front of each bead of buttercream. - Attach slivered almonds to bead of buttercream in rows. - Using a decorating bag fitted with tip 2 and filled with black icing, pipe two small black eyes and a nose. How To
