Tulip Cupcakes topcook.tomathouse.com
Ingredients:
- 1 cup white Candy Melts
- 1 bag (340 g) of pink Candy Melts
- 0.5 cup vanilla glaze
- Yellow food coloring
- 12 cupcakes with vanilla buttercream frosting
- Yellow and black licorice sticks (from a bag of mixed licorice candies)
Preparation:
- Melt the white and pink chocolate separately. Place 12 plastic spoons face down on a cutting board. Place the white mixture in a sealable plastic bag, snip off a corner, and pipe short lines on the tip of each spoon.
- Dip the back of each spoon into the pink mixture to coat them; place in the freezer for about 5 minutes to set the icing. Carefully remove the petals and make more petals using the same spoons. You'll need 6-8 petals per cupcake.
- Tint with 0.5 tbsp yellow food coloring. vanilla glazePipe a small amount of yellow frosting into the center of each cupcake, then insert licorice sticks. Arrange pink petals around each center.
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