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1
Tint 1 1/2 cups buttercream pale pink with gel-paste food color.
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2
Transfer to a pastry bag fitted with only a coupler.
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3
Tint another 2 cups buttercream a deeper shade of pink.
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4
Transfer 1/2 cup to a pastry bag fitted with only a coupler, and reserve the rest.
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5
Using an offset spatula, spread each cupcake with reserved deep pink buttercream in a smooth, even layer.
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6
For the snout, use a small plain tip (#6) to pipe a pale pink circle just off center, in the lower part of the cupcake, then pipe lines to almost fill in the circle; smooth with an offset spatula.
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7
Then, using the deep pink frosting and #6 tip, pipe two pink dots in the center of the pale pink circle.
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8
For the eyes, place two candycoated chocolates above the pale pink circle.
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9
Cut bubblegum tape into small triangles, and press two into the top of each cupcake to resemble ears, bending tips forward.
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10
Refrigerate 30 minutes to allow frosting to set.
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11
Cupcakes are best served the same day they are decorated; keep at room temperature.
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12
Measure out 3/4 cup buttercream and combine with melted and cooled chocolate, stirring until smooth with a flexible spatula.
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13
Transfer to a pastry bag fitted with a small plain tip (#6).
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14
Using an offset spatula, spread plain buttercream in a smooth, even layer over cupcakes.
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15
Pipe chocolate buttercream in a 2-inch oval in lower part of each cupcake.
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16
Place a licorice button in the center of the piped oval for the nose.
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17
Arrange three licorice pieces in the buttercream on each side of the nose for whiskers.
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18
Place two chocolate-coated sunflower seeds above the piped chocolate oval for the eyes.
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19
Using a paring knife, make two small slits, about an inch apart, in top of cupcake, just above the liner.
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20
Insert two candy wafers into slits for ears, securing with dabs of buttercream, if necessary.
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21
Refrigerate 30 minutes to allow frosting to set.
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22
Cupcakes are best served the same day they are decorated; keep at room temperature.
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23
Using a paring knife, make a small slit in opposite sides of cupcake, just above the liner.
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24
Insert two candy wafers into slits for ears, securing with dabs of buttercream, if necessary.
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25
Using an offset spatula, spread top of cupcake and wafers with frosting in a smooth, even layer.
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26
Repeat with remaining cupcakes.
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27
Tint the fondant pale yellow with gel-paste food color (see page 299 for instructions) and roll out to 1/8 inch thick on a work surface lightly dusted with cornstarch.
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28
To create the mouth, cut out a round of fondant using a 2-inch cookie cutter.
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29
Cut out a second piece of fondant using a 3-inch fluted flower cookie cutter; slice off two petal portions from the flower for the eyes.
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30
Make the ear pieces by cutting two 7/8-inch rounds from the remaining flower petals; trim circles with a knife to create one straight edge on each.
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31
Arrange fondant shapes on cupcakes, starting with the eyes and then slightly overlapping the round mouth piece over the eyes, and facing the straight edge of each ear piece inward.
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32
Fill a pastry bag fitted with a small plain tip (#3) with buttercream; pipe eyes, nose, and mouth details on fondant.
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33
Refrigerate 30 minutes to allow frosting to set.
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34
Cupcakes are best served the same day they are decorated; keep at room temperature.
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35
Tint 1/2 cup buttercream pale pink with gel-paste food color.
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36
Transfer to a pastry bag fitted with a small plain tip (#4).
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37
Add melted and cooled chocolate to remaining buttercream, and stir until combined with a flexible spatula.
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38
Using an offset spatula, spread cupcakes with chocolate buttercream in a smooth, even layer.
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39
Attach two candy-coated chocolates for the eyes and two gumdrop halves, cut sides down, for the cheeks.
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40
Arrange three licorice pieces in the buttercream on each side of gumdrop cheeks for whiskers.
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41
To make the nose, pipe a dot in the center with pink buttercream.
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42
Gently press toasted coconut around the edge of cupcake to resemble a mane.
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43
Refrigerate 30 minutes to allow frosting to set.
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44
Cupcakes are best served the same day they are decorated; keep at room temperature.
