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1
Using an offset spatula, spread frosting on middle of cupcakes.
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2
Cupcakes can be refrigerated up to 3 days in airtight containers; just before serving, bring to room temperature and top each with a tuile scroll.
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3
Preheat oven to 375F.
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4
Prepare template: Cut a 2-by-3-inch rectangle from the center of a piece of flexible plastic (discard cutout center).
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5
With electric mixer on medium speed, beat egg white and sugar until combined.
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6
Beat in flour and salt.
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7
Add butter, cream, and vanilla; beat until just combined.
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8
Place template on a Silpat-lined rimmed baking sheet.
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9
Spoon 1 teaspoon batter onto center; spread thinly with an offset spatula.
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10
Repeat to fit six on a sheet.
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11
Bake, rotating sheet halfway through, until pale golden around edges, about 6 minutes.
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12
Immediately loosen cookies with offset spatula; turn over, bottom side up.
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13
Starting at a short side, quickly roll one cookie halfway around a skewer, then roll up other side around another skewer until two sides meet.
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14
Transfer to a wire rack; let cool.
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15
Repeat with remaining tuiles.
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16
(If cookies become too cool to shape, briefly return to oven.)
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17
Repeat with remaining batter to make 24 tuiles.
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18
Cut candy belts into quarters lengthwise, then cut crosswise into 4-inch-long strips.
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19
Wrap a candy strip around each scroll, and tie to secure.
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20
Scrolls can be stored up to 1 week at room temperature in airtight containers.
