Whimsical candy cupcake toppers are a gift not only to the lucky recipient, but also to the baker. Children will likely want to lend a hand in putting them together. Use any flavor of cupcakes you like—such as yellow buttermilk (page 26) or one-bowl chocolate (page 152)—and frost with Swiss meringue buttercream (page 304).
Ingredients
Preparation
nutty penguins
Step 1
Made from white Jordan almonds dipped in melted chocolate, a pair of penguins waddle across sweet snowdrifts. A candy-cane pole is a fine place for a sign (secure with double-sided tape). Melt 4 ounces semisweet chocolate (see page 323); cool slightly. Using kitchen tweezers, dip one almond at a time in melted chocolate (leave part under tweezers uncoated). Use a toothpick to dot on melted-chocolate eyes and buttercream to attach a long orange sprinkle beak and tiny pieces of gummy fish for feet. Spread buttercream over cupcake; dip in sanding sugar, then sprinkle more on top. Place two penguins and a candy cane sign on top.
jolly holly
Step 2
A trio of sour-cherry candies and two sugar-frosted gummy spearmint leaves (see Sources, page 342) nestled in creamy white buttercream imitate a sprig of holly in the snow. Using an offset spatula, spread a smooth layer of buttercream over cupcakes. Press three candy sour cherries and two gummy leaves onto each cupcake, as shown. If the leaves are too thick, slice them in half.
le snowman
Step 3
This snowman wears a fine winter hat: a chocolate-covered mint beret. His plump figure is two marshmallows—cut a slice off the top one and squish to make it smaller. Dabs of buttercream hold the parts together. For the eyes, poke two holes in the marshmallow head with a wet toothpick; insert long chocolate sprinkles with kitchen tweezers. To make the nose, cut a small triangle from an orange gummy fish, and push it directly into the marshmallow. Using an offset spatula, spread a smooth layer of buttercream over cupcakes, then place a snowman on top of each.
candy bows
Step 4
Cupcakes disguised as little holiday presents, with trim candy bows, appear ready to be “opened” and eaten. Cut red sour belt candy into a 7-inch length; fold ends under to form a 3-inch bow, leaving space between ends. Cut a 2-inch length from sour belt; wrap around middle of bow. Using an offset spatula, spread a smooth layer of buttercream over cupcakes, then arrange two 1 1/4-inch-long strips of sour belt in middle of cupcake on opposite sides, leaving space in between. Top with candy bow, centering it over the pieces.
