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1
Combine the butter, sugar and salt using an electric mixer on low speed until mostly incorporated.
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2
Add the milk and almond extract, increase the speed to medium-high and mix until light and fluffy.
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3
Take 3/4 cup of the frosting and reserve.
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4
Take 1 cup of the frosting and add 8 to 10 drops of green food coloring to make a grassy color and reserve.
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5
Fill a pastry bag or resealable plastic baggie with the remaining frosting and snip a 1-inch corner off the bag.
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6
To make the body: Place 5 of the cupcakes in a line.
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7
Nestle 4 cupcakes above the line and 4 more cupcakes below the line, making them touch so you have a rough oval shape.
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8
Top each cupcake with a swirl of white frosting from the piping bag.
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9
Then pipe smaller peaks to fill all of the spaces between the cupcakes.
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10
To make the head: Put 3 cupcakes together in an upside-down triangle.
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11
Spread with 1/2 cup of the reserved white frosting so that all of the cupcakes are connected.
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12
To make the ears: Cut 1 cupcake in half, paper and all.
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13
Set each half, cut-side in, on either side of the bottom of the triangle.
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14
Spread 1/2 tablespoon of white frosting on top.
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15
Cut 1 licorice wheel in half and place, cut-side in, on each half cupcake.
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16
Now, pipe little swirls all over the top third of the head and around the outsides of the licorice ears.
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17
Nestle the head into the shoulder.
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18
To make the face: Peel off a 3-inch strip of licorice.
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19
Pull apart into 2 strands and cut into 1-inch lengths.
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20
Place 2 of them on the head for eyes.
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21
Make a Y shape with 3 pieces and place so the bottom point is centered at the bottom edge of the face.
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22
Discard (or eat) the fourth piece.
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23
To make the legs: Put 2 cupcakes into the first and third gaps on the bottom row of the body.
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24
Spread some frosting on each cupcake.
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25
Top each leg with a whole licorice wheel.
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26
Cut another wheel in half place one half under each wheel for the hooves.
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27
To make the grass: Line the remaining 5 cupcakes horizontally under the legs.
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28
Spread half of the green frosting in an even layer along the cupcakes, covering and connecting them.
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29
Next, fill the reservoir of a garlic press with some of the remaining the green frosting.
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30
The frosting is easiest to work with at cool room temperature.
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31
Press, attaching the frosting to each cupcake, while pulling upward to create grass.
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32
Repeat using the rest of the frosting until all of the cupcakes are covered.
