HOW TO MAKE EDIBLE ORNAMENTS CUPCAKES

Looking for the perfect gift to give? Make a box of edible ornaments cupcakes. Watch this animated video and learn how to make these simple and impressive edible ornaments cupcakes from Hello, Cupcake!: Irresistibly Playful Creations Anyone Can Make. These ornaments are super easy to make just frost the cupcakes roll them in sugar, choose the candies and press the candies into the frosting. Put them in gift boxes for the perfect gift. Happy Holidays!

Edible Ornaments Cupcakes
Makes 24 ornament cupcakes

8 vanilla cupcakes baked in red paper liners
8 vanilla cupcakes baked in green paper liners
8 vanilla cupcakes baked in white paper liners
2 cans (12 ounces each) whipped vanilla frosting
1/2 cup each green, light green, red, yellow, and white decorating sugars
24 yellow spice drops
Black licorice laces, cut into twenty-four 1-1/4 inch pieces
24 thin pretzels sticks
Assortment of colored fruit chews and fruit leather (Laffy Taffys, Airheads, Starbursts, Fruit by the Foot)
Red licorice laces (Twizzlers Pull-n-Peel)
1 cup mini candy-coated chocolates (M&M’s Minis)
Cinnamon Red Hots or candy decors

Spoon 1/2 cup vanilla frosting into a self-closing plastic bag, pressing out excess air; seal and set aside.

Place decorating sugars in separate small shallow bowls.

Spread tops of all cupcakes in remaining vanilla frosting, mounting it slightly. Roll top of each cupcake in one of the sugars to coat completely.

Make top of ornament by poking a hole in each end of each spice drop with a round toothpick. Bend one black licorice piece in half and insert both ends into one of the spice drop holes to make a loop. Insert one end of a pretzel stick in the hole in the other end of the spice drop. Press the other end of the pretzel stick all the way into a cupcake. Repeat with remaining cupcakes.

Roll out fruit chews on a piece of wax paper to 1/8 -inch thickness. Use clean scissors to cut the fruit chews and leathers into decorative pieces. Arrange these with red licorice laces to make strips, bands and other designs on the cupcakes.

Snip a tiny corner off the bag with vanilla frosting and pipe dots in different patterns over the cupcakes, atop the fruit chew designs. Press M&M Minis and Red Hots into frosting. Place cupcakes into small boxes or arrange on a platter.

Adapted from the book Hello, Cupcake!: Irresistibly Playful Creations Anyone Can Make 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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GARDEN PARTY CUPCAKES RECIPE

If you’ve ever played with modeling clay or Play-Doh in kindergarten, you can make these beautiful veggies in a jiffy.

Garden Party Cupcakes

Garden Party Cupcakes
Makes 24 cupcakes

2 whole graham crackers
1 stick mint chewing gum
1/4 cup white chocolate melting wafers
6 thin pretzel sticks
1 cup Vanilla Frosting
Green, red, orange and blue gel or paste food color
1 can chocolate frosting
2 cup chocolate cookie crumbs (Nabisco Oreo or Famous Chocolate Wafers)
24 vanilla cupcakes baked in white paper liners
1 cup Corn Flakes
9 green fruit chews (Jolly Rancher)
1 vanilla fruit chew (Tootsie Roll Midgee
4 red fruit chews (Jolly Rancher)
8 orange fruit chews (Starburst)
1 teaspoon ground cinnamon
20 green M&M’s
Green apple and watermelon AirHeads
2 teaspoons Multicolored chocolate-covered sunflower seeds (see Note)

Seed Packs and Shovels: With a serrated knife, cut graham crackers in half crosswise. Cut two 3/4-in.-long triangles from gum to make shovel blades. Line a baking sheet with wax paper. Put white chocolate melting wafers in a ziptop bag; do not seal. Microwave 10 seconds to soften. Squeeze, return to microwave and repeat until smooth. Press out air and seal.

Snip a small corner from the bag and pipe an outline around each graham cracker. Fill in with more chocolate and spread into a smooth, thin layer to cover cracker. Place on baking sheet and refrigerate until set, about 5 minutes.

Turn each cracker over and pipe a line of melted chocolate down the center of the uncoated side. Place a pretzel stick on top of the line of chocolate, leaving about a 2-in. overhang; refrigerate until set. Cut the remaining 2 pretzel sticks into two 2-in. and two 3/4-in. lengths. Pipe a small dot of melted chocolate on one end of a 2-in. pretzel stick and attach the smaller pretzel piece crosswise to make the shovel handle. Attach the gum shovel blade to the other end of the pretzel with a dot of melted chocolate.

Tint 1/2 cup of the vanilla frosting green, 1 Tbsp red, 2 Tbsp orange and 1/4 cup blue. Spoon each color, including the remaining 1 tablespoon vanilla frosting, into separate ziptop bags, press out excess air and seal. Spoon 1/4 cup chocolate frosting into a ziptop bag, press out the excess air and seal. Snip a tiny corner from each of the bags. Pipe the vegetable names in chocolate frosting and the vegetable shapes in the colored frostings on top of the chocolate-coated side of the graham crackers.

Place chocolate cookie crumbs in a medium bowl. Spread remaining chocolate frosting on cupcakes. Roll tops of cupcakes in crumbs to cover. Arrange in 4 rows of 6 on serving platter.

Lettuce: Line a baking sheet with wax paper. Put cornflakes in a small bowl. Spoon remaining green frosting into a small microwavable bowl. Microwave until smooth, stirring often, 5 to 10 seconds. Pour over cornflakes, toss well to coat, and spread the cornflakes onto baking sheet. Chill to set, about 10 minutes. Cut 2 green fruit chews in half and shape into balls. Place 1 green ball on top of each of 4 cupcakes and arrange 8 to 12 cornflakes around balls to make the leaves. Secure with a dot of green frosting.

Radishes: Cut the vanilla fruit chew into quarters. Roll 1 red fruit chew together with 1 vanilla piece, keeping colors separate, and shape into a ball. Pinch the white end to form the radish root. Place 1 radish on top of each of 4 cupcakes, and add green-frosted cornflakes for leaves.

Carrots: Cut 2 of the orange fruit chews in half; shape each piece into a small carrot. Shape remaining 6 fruit chews into 6 large carrots. Score the sides of carrots with a knife and rub with cinnamon for “dirt.” Use a toothpick to make a small hole in the large end of each carrot. Cut 2 of the green fruit chews into thin strips and roll each strip between fingers to look like carrot tops. Press 4 or 5 strips into the hole in the top of each carrot. Arrange carrots on top of 5 cupcakes.

Peas: Roll out each of the remaining 5 green fruit chews into a 3 x 1-in. oval 1/8-in. thick. Press 4 green M&M’s onto one side of each oval. Fold the other side over to cover the candies slightly. Pinch the ends and place 1 pea pod on top of each of 5 cupcakes. Cut thin strips from AirHeads and arrange around the pea pods as vines.
Insert the pretzel end of each sign into tops of 4 cupcakes. Place at the head of the rows. Insert the shovel blades into frosting of 2 cupcakes; scatter sunflower seeds around shovels. Place in rows with radishes and lettuce.

Note: Chocolate-covered sunflower seeds can be found at Trader Joe’s and the Sweet Factory at most malls, as well as online.

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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PLAYING KOI CUPCAKES RECIPE

“Koi made from circus peanuts transform a simple platter of cupcakes into a golden pond. You’ll be amazed at how easy it is to make the bodies and fins. The fish float on overlapping blue and white paper bubbles.” – Karen Tack

Hello, Cupcake! cookbook

Playing Koi Cupcakes
Makes 1 pond: 24 koi cupcakes

24 vanilla cupcakes baked in blue paper liners
1 can (16 ounces) plus 1/2 cup vanilla frosting
Blue food coloring
48 orange circus peanuts
48 orange peanut-butter-filled candy-coated chocolates(peanut butter M&M’s)
24 orange cereal O’s (Froot Loops, Apple Jacks)
48 brown mini chocolates (M&M’s Minis)
White and light blue candy-coated chocolates (M&M’s) for serving (optional)
White and light blue paper circles (optional)

Spoon 1/2 cup of the vanilla frosting into a small ziplock bag, press out the air, seal, and set aside.

Tint the remaining can of vanilla frosting pale blue with a few drops of the blue food coloring. Cover and set aside.

Place 24 of the circus peanuts on their sides and cut lengthwise into 2 slices, to make 48 slices for the fins. Lay each slice flat and cut each in half on the diagonal to make 96 pieces.

For the bodies, place the remaining 24 circus peanuts flat side down and make a diagonal cut from one short end, removing no more than 1/4 inch.

Spread the tops of the cupcakes with the light blue frosting and smooth. Place 1 of the circus-peanut bodies on top of each of the frosted cupcakes. Arrange the fins, pointed ends up, placing 2 at the uncut end of the circus-peanut body and 2 on either side in the middle.

Snip a small corner from the bag with the vanilla frosting. Pipe a large dot of frosting at the cut end of the circus peanut body. Press 2 orange candies into the dot of frosting for the eyes and the cereal O for the mouth. Pipe small dots of vanilla frosting on the orange candies and add the brown candies for the pupils. Repeat on all of the koi bodies with the remaining frosting and candies.

If you like, arrange the cupcakes on a surface with circles cut from white and blue paper and sprinkle the platter with white and light blue candies.

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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