Lion Cupcakes

1. 1

   Tint 1/2 cup buttercream pale pink with gel-paste food color.

2. 2

   Transfer to a pastry bag fitted with a small plain tip (#4).

3. 3

   Add melted and cooled chocolate to remaining buttercream, and stir until combined with a flexible spatula.

4. 4

   Using an offset spatula, spread cupcakes with chocolate buttercream in a smooth, even layer.

5. 5

   Attach two candy-coated chocolates for the eyes and two gumdrop halves, cut sides down, for the cheeks.

6. 6

   Arrange three licorice pieces in the buttercream on each side of gumdrop cheeks for whiskers.

7. 7

   To make the nose, pipe a dot in the center with pink buttercream.

8. 8

   Gently press toasted coconut around the edge of cupcake to resemble a mane.

9. 9

   Refrigerate 30 minutes to allow frosting to set.

10. 10

    Cupcakes are best served the same day they are decorated; keep at room temperature.

No additional tips available.