How precious are these Pilgrim Cupcakes from Tonya Staab? They are adorable and festive, as well as being a great project for your little ones! Wouldn't these treats make the perfect centerpiece for your dessert table on Thanksgiving Day? And the best part is there's a lot of "semi-homemade" elements here ~ pre-made cookies, candies and icing are on the list, making it easier for you! {Simplify even more by buying already-made, unfrosted cupcakes instead of making your own!}
Ingredients
- Plain vanilla cupcakes {even better -- in brown paper cupcake liners!}
- White icing
- Cocoa powder
- Chocolate for melting {I find mini-chips melt the easiest, at 30 second intervals}
- Large marshmallows
- Chocolate-coated cookies {like fudge-striped cookies}
- Wilton Sparkle Gel in white, yellow and black
- Large round Wilton tip with a disposable piping bag
- Toothpicks {or narrow skewer}
Begin by making the Pilgrim hat. Melt the chocolate in the microwave. Using a pick to dip the marshmallow, coat each marshmallow in melted chocolate. Place marshmallow carefully on top of an upside down cookie. Repeat with the other marshmallows and cookies, and refrigerate until set. Once chocolate has set, gently remove toothpick. Using the sparkle gels, draw white bands and yellow buckle on the marshmallow and set aside.
Mix a small amount of cocoa powder with plain white icing, gradually adding cocoa until you have a color you are happy with {for your Pilgrim's "face"}. Assemble frosting tip and bag and fill bag with icing. Holding your hand steady, keep the tip just above the surface of the cupcake and pipe the "face" on {see middle picture below for how it should look at this point}. Push down slightly while piping to get frosting to spread a bit and cover more of the cupcake.
Place the marshmallow/cookie hat on top of the icing face and use black sparkle gel to add facial features.
And there you go! Easy, adorable, and fun!
xoxo
Jillian
{Photo credit: tonyastaab.com}
No comments:
Post a Comment