Elephant Cupcakes

Ingredients:

• 12 mini marshmallows (for eyes)
• 24 mini chocolate chips (for pupils)
• 24 red gummy wedges (for ears and tails)
• 12 pink gummy rings (for trunks)
• 12 vanilla cupcakes
• 2 cups vanilla buttercream
• 34 cups pink decorative sugar

Preparation:

1. Eyes:
   
   Cut each mini marshmallow in half with scissors. Press a mini chocolate chip onto the cut edges to create pupils. Set aside.
2. Ears:
   
   Place the red gummy wedges on a work surface, rounded side down or vertically. Trim one-third of the flat side of the wedges (to reduce weight). Set the trimmings aside. Then, cut each wedge vertically, about three-quarters of the way down. Fold the top half away from the bottom and press the pieces together at a 45-degree angle.
   
   Tails:
   
   Cut the red marmalade scraps into 12 thin strips about 2cm long.
3. Trunks:
   
   Cut 2 cm off each gummy ring to make trunks.
   
   Assembly:
   
   Cover each cupcake with about 2 tablespoons of buttercream. Place pink sugar in a small bowl. Dip each cupcake into the buttercream until it sticks. Attach the eyes by pressing them lightly. Insert one end of the trunk just below the eye level. Press the bottom half of the ears into the sides of the cupcake. Attach the tail to the back of the cupcake. Decorate the remaining cupcakes in the same manner.