Duck in a Pond Cupcakes

1. 1

   Special Equipment: Skewer; Pastry bag; #235 Wilton fuzzy tip

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   For the beak: Stand an orange gumdrop on its base.

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   Snip with scissors straight down about three-quarters of the way through to make the mouth.

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   Trim around all sides of the gumdrop to decrease the size and shape into a tapered beak.

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   Repeat to make remaining beaks.

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   For the duck: Make a 1/2-inch ball with some of the yellow fondant for the head.

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   Attach the beak to the head by inserting it into the ball and reshaping around it.

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   Form the remaining fondant into a teardrop shape.

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   Dab the bottom of the head with water and attach to the side of the teardrop, toward the big end.

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    Repeat to make remaining ducks.

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    For the eyes: Dip a skewer in the melted chocolate and make 2 small dots on each duck head for eyes.

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    Set aside.

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    To assemble: Frost the cupcakes with the buttercream.

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    Place the avocado-tinted frosting in a pastry bag with a #235 Wilton fuzzy tip.

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    Hold the bag straight up, with the tip 1/8 inch above the surface.

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    Squeeze to form grass on the top of the cupcake, and then stop squeezing and pull the pastry bag up, making grass blades about 1/2-inch long.

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    Repeat around the edges of the cupcake to form a ring of grass.

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    Repeat with remaining cupcakes.

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    Sprinkle the center of the cupcakes with blue sanding sugar to make the pond.

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    Place the ducks in the center and press gently to adhere.

* Per serving · 4 servings · Values may vary.