AN APPLE FOR THE TEACHER CUPCAKES

“Whether you want to butter up your teacher, keep the doctor away, or tempt Adam, our apples do the trick. The cupcakes are topped with doughnuts coated in red frosting, rolled in red sugar, and adorned with Tootsie Roll stems and fruit-chew leaves. The tines of a fork make the impression of a bite, which is then coated in white frosting. The seeds are candy-coated sunflower seeds.” – Karen Tack

Hello, Cupcake!

An Apple for the Teacher Cupcakes
Makes 1 basket: 7 apple cupcakes

7 vanilla cupcakes baked in red paper liners
7 mini plain or chocolate-covered doughnuts
1 (16 ounce) can vanilla frosting, divided use
4 chocolate chews (Tootsie Rolls)
4 green fruit chews (Jolly Rancher, Tootsie Fruit Rolls)
1 cup red decorating sugar
Red food coloring (use paste food coloring for a darker red)
3 black candy-coated chocolate-covered sunflower seeds (Sunny Seed Drops)

Cut 1/2-inch from the bottom of each mini doughnut with a serrated knife and discard bottom piece. Set aside.

Spread some of the vanilla frosting on the cupcakes and place a mini doughnut piece, cut side down, on top of each. Place the cupcakes in the freezer for 10 minutes, until slightly frozen.

For the stems, cut the unwrapped chocolate chews in half lengthwise on the diagonal and shape into stems. Set aside.

For the leaves, roll out the green fruit chews 1/8 inch thick, then cut into ten 1 1/2-by-3/4-inch leaf shapes. Make a crease down the center of each leaf with the back of a paring knife and pinch one end of each leaf.

Place the red sugar in a medium shallow bowl. Spoon 1 tablespoon of the vanilla frosting into a small ziplock bag, press out the excess air, and seal. Tint the remaining vanilla frosting in the can red with the food coloring.

Working on 1 cupcake at a time, spread some of the red frosting on the top and sides of the doughnut and cupcake to fill in the gaps and lightly coat, making the doughnut look like the top of an apple. Roll the frosted cupcake in the red sugar to coat. Repeat with the remaining cupcakes.

To create a bite from the apple, carefully remove a 1 1/2-inch-diameter divot from the top of 1 of the sugar-coated doughnuts, using fork tines or a paring knife. Snip a small (1/8-inch) corner from the bag with the vanilla frosting and pipe a thin layer of frosting to cover the exposed area inside the divot. Spread lightly with the back of a small spoon to smooth. For the apple seeds, arrange the sunflower seeds, pointed ends toward the center.

Insert the chocolate-chew stems with the green fruit-chew leaves at the top of the apple cupcakes. Arrange the cupcakes in a basket, if desired.

Adapted from the book Hello, Cupcake! by Karen Tack and Alan Richardson. Copyright © 2008 by Karen Tack and Alan Richardson. Reprinted by permission of Houghton Mifflin Company. All rights reserved.

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CORN-ON-THE-COB CUPCAKE RECIPE

Happy April Fool’s Day! This “corn on the cob” cupcake recipe is from Karen Tack and can be found in her cookbook Hello, Cupcake!: Irresistibly Playful Creations Anyone Can Make

“Our corniest project ever! The ears are bursting with fresh summer flavor. But surprise: those kernels are jelly beans, the butter pats are fruit chews and the salt and pepper is black and white sugar.” – Karen Tack

Corn-on-the-Cob Cupcake

Corn-on-the-Cob Cupcake
Makes 8 ears of corn: 24 cupcakes

24 vanilla cupcakes baked in white paper liners
1 can (16 ounces) vanilla frosting
Yellow food coloring
About 3½ cups small jelly beans (Jelly Bellys) in assorted yellow, cream and white colors
4 pieces yellow fruit chews (Laffy Taffys, Starbursts)
1 tablespoon each black and white decorating sugars (available at baking-supply stores)
8 sets of corn holders (optional)

Tint the vanilla frosting pale yellow with the food coloring.

Working with 3 cupcakes at a time, spread yellow frosting on top of each. Arrange about 5 rows of jelly beans, close together, on each cupcake. Place the 3 cupcakes side by side on a corn dish or a serving platter. Repeat with the remaining cupcakes, frosting and jelly beans.

Cut the fruit chews into eight 1-inch squares, and soften the edges slightly by hand so that they look melted. Place 1 square on top of each group of 3 cupcakes. Sprinkle with the sugars. Insert 1 corn holder, if using, in each of the end cupcakes.

Adapted from the book Hello, Cupcake! by Karen Tack and Alan Richardson. Copyright © 2008 by Karen Tack and Alan Richardson. Reprinted by permission of Houghton Mifflin Company. All rights reserved.

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April Fool's FAVORITE ICE CREAM TACOS RECIPE
Favorite Ice Cream Tacos
April Fool's SUNNY-SIDE-UP DESSERT RECIPE
Sunny-Side-Up Dessert
April Fool's FAUX CHICKEN NUGGETS RECIPE
Faux Chicken Nuggets

TV DINNER CUPCAKES RECIPE

What a sweet way to fool someone on April Fool’s Day! This wonderfully whimsical cupcake recipe is from Karen Tack and can be found in her cookbook “Hello, Cupcake!”. Bake the vanilla cupcakes in silver foil liners, and let is cool completely before decorating.

hello, cupcake! cookbook

TV Dinner Cupcakes
Serves 6

Basic Vanilla Cupcakes:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup vegetable oil
1 stick butter
1 cup sugar
3 eggs

Drumsticks:
Bone template
1/2 cup white chocolate melting wafers
2 cups vanilla frosting
6 plain doughnut holes
1 cup cereal crumbs (recommended: Cornflakes)

Mashed Potatoes:
3 yellow fruit chews (recommended: Laffy Taffy’s, Starbursts)
1/2 cup vanilla frosting
1/4 cup caramel sauce

Peas and Carrots:
9 orange fruit chews (recommended: Tootsie Fruit Rolls, Starbursts)
6 tablespoons vanilla frosting
Green food coloring
2 tablespoons hard green candies (recommended: M and M’s, Runts)

Basic Vanilla Cupcakes:
Preheat the oven to 350 degrees F.

In a large bowl, whisk together the flour, salt, baking powder and baking soda.

In another bowl, whisk together the vanilla extract, milk and vegetable oil.

Cream together the butter and sugar with a hand-held mixer in a large bowl. Add the eggs 1 at a time and mix to combine. Alternate the dry and wet ingredients to the egg mixture, starting and ending with the dry ingredients.

Pour the batter 2/3 full into the cupcake tins and bake for 15 to 20 minutes. Remove from the oven and allow to cool before frosting.

Drumsticks:
Put a bone template on a waxed paper lined cookie sheet.

Melt the chocolate over a double boiler. When melted, pour the chocolate into a resealable bag. Press out the excess air and seal the bag. Snip a 1/8-inch corner from the bag and, following the bone template, pipe an outline onto the waxed paper. Fill in the bone with chocolate. Tap the cookie sheet lightly to smooth the top of the chocolate. Repeat with the remaining chocolate to make 6 bones.

Refrigerate until firm, about 5 to 10 minutes.

Spread the vanilla frosting on top of 6 cupcakes, mounding it slightly. Using a sharp knife, make a small slit in the top of each doughnut hole. Carefully peel 1 chocolate bone from the waxed paper and insert the pointed end into the slit. Repeat with the remaining bones and doughnut holes. Place 1 doughnut hole on top of each cupcake. Put in the freezer for 15 minutes. Spread the frosting over the doughnut hole until it is smooth and covered. Add the cornflake crumbs to a medium bowl and gently press the frosted cupcakes into the crumbs to cover completely. Transfer the cupcakes to the aluminum tray.

Mashed Potatoes:
Cut the yellow fruit chews into 1-inch squares. Spread the vanilla frosting on 1 cupcake, mounding it slightly. Use a small spoon to create a well in the center of the frosting. Put the cupcake in the baking tray and arrange the fruit chew in the well at an angle. Heat the caramel sauce for 2 to 4 seconds in the microwave and drizzle it on top of the cupcake so that it fills the well and spills over like gravy. Repeat with remaining 5 cupcakes.

Peas and Carrots:
Cut the fruit chews into 1/4-inch cubes. Add the vanilla frosting to a small bowl and add enough green food coloring until it becomes bright green color. Spread on top of the cupcakes. Arrange the green candies and orange chews on top, pressing them into the frosting. Transfer the cupcakes to the aluminum tray.

Adapted from the book Hello, Cupcake! by Karen Tack and Alan Richardson. Copyright © 2008 by Karen Tack and Alan Richardson. Reprinted by permission of Houghton Mifflin Company. All rights reserved.

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