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Striped Cupcakes with Holly and Berries

Striped Cupcakes with Holly and Berries

Idea gallery #1196
Ingredients and Supplies
  • cupcakes
  • white, green and red rolled fondant
  • red airbrush color
  • buttercream icing
  • stripe texture mat
  • round cutter
  • felt stamp pad
  • holly plunger cutter
  • flower former
  • cupcake wraps
Spread layer of buttercream on top of each cupake. Roll out white fondant and impress with striped texture sheet. Use circle cutter to cut out circle the same size as top of cupcake (around 3" to 3 1/2"). Pour a small amount of red airbrush color on a blank, clean stamp pad, blot off excess. Gently wipe stamp pad on fondant circle so that color touches the raised portion of the design only. Allow ink to dry for a moment and gently smooth fondant circle on top of cupcake. Roll out green fondant and cut out several holly leaves using a plunger cutter. Allow leaves to dry in former to create rounded shape. Once dry attach to top of cupcake with a dot of buttercream. Hand mold small round berries and attach with buttercream between holly leaves. Assemble cupcake wrapper and place finished cupcake inside.

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