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Cupcake Cupcakes

Idea gallery #1342
Cupcake Cupcakes
Ingredients and Supplies
baked standard size cupc
cupcake wraps
1 3/4" fluted cutter
rolled fondant
buttercream icing
piping gel
pink food color
lime green food color
turquoise food color
large star tip
small round tip
red food color
  • alt images
Tint fondant the four different colors. Roll fondant thin and cut 1 3/4" circles in the pink, green, and blue colors; set aside to dry. Cut the candy canes and cupcakes out of very thinly rolled fondant; note the cupcake bottoms are colors and the tops are white. Attach the candy canes and cupcake pieces to the circles using piping gel. With the small round tip, add cherries to the tops of the cupcakes. Assemble cupcake wraps and drop cupcakes into wraps. Using a pastry bag fitted with large star tip and filled with white buttercream, pipe a large swirl top. Place dried circles on top of large swirl.
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