
candy curl cupcakes
Step 1 |
Melt 4 oz. Dark Green, White and Red candy, separately, according to package instructions. Add 2 teaspoons of melted shortening to each melted color; stir until melted. |
Step 2 |
Starting with Dark Green candy, pipe 2 oz. of candy in one of the mini loaf pan cavities. Tap on surface to level candy. Let cool at room temperature, about 5 minutes. |
Step 3 |
Repeat with white and red candy, then repeat entire step again for 6 layers of candy. Chill until set, about 10 to 15 minutes. |
Step 4 |
Remove candy from pan; let come to room temperature. Using vegetable peeler, shave along long side of candy. |
Step 5 |
Click here for the cake batter. Bake and cool cupcakes in kraft liners. |
Step 6 |
Now, click here for the buttercream recipe. |
Step 7 |
Using spatula, ice cupcakes. Top with candy curls. |
- Favorite Chocolate Cake Mix (or Recipe)
- Favorite Buttercream
- Vegetable Peeler
- Shortening
Step 1 |
Melt 4 oz. Dark Green, White and Red candy, separately, according to package instructions. Add 2 teaspoons of melted shortening to each melted color; stir until melted. |
Step 2 |
Starting with Dark Green candy, pipe 2 oz. of candy in one of the mini loaf pan cavities. Tap on surface to level candy. Let cool at room temperature, about 5 minutes. |
Step 3 |
Repeat with white and red candy, then repeat entire step again for 6 layers of candy. Chill until set, about 10 to 15 minutes. |
Step 4 |
Remove candy from pan; let come to room temperature. Using vegetable peeler, shave along long side of candy. |
Step 5 |
Click here for the cake batter. Bake and cool cupcakes in kraft liners. |
Step 6 |
Now, click here for the buttercream recipe. |
Step 7 |
Using spatula, ice cupcakes. Top with candy curls. |