Clown Cupcakes

1. 1

   For the hat, use a paring knife to score a circle in center of each cupcake.

2. 2

   Holding knife at a slight angle, cut out a cone shape, rotating cupcake as you go.

3. 3

   Using a pastry bag fitted with only a plain coupler, pipe untinted buttercream into the cavity of each cupcake and in a mound on top for the head.

4. 4

   Refrigerate 30 minutes to allow frosting to set.

5. 5

   Using a small plain tip (#7), pipe a pompom of frosting on top of each cone-shaped piece; dip pompom in a bowl filled with multicolored sprinkles to coat completely.

6. 6

   Place the cones on top of buttercream heads, pointed sides up.

7. 7

   Arrange gumdrops around the base of each head to resemble a ruffled collar; press a cinnamon candy nose into each face.

8. 8

   With kitchen tweezers, insert two chocolate sprinkles into each head for eyes.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.