Duck In A Pond Cupcakes
Serves: 6
Jacklyn McClure
1 January 1970
Based on User reviews:
41
Spice
41
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 cup
Fondant (yellow-tinted)Directions:
1
Special equipment: Skewer; Pastry bag; #235 Wilton fuzzy tip For the beak: Stand an orange gumdrop on its base
2
Snip with scissors straight down about three-quarters of the way through to make the mouth
3
Trim around all sides of the gumdrop to decrease the size and shape into a tapered beak
4
Repeat to make remaining beaks
5
For the duck: Make a 1/2-inch ball with some of the yellow fondant for the head
6
Attach the beak to the head by inserting it into the ball and reshaping around it
7
Form the remaining fondant into a teardrop shape
8
Dab the bottom of the head with water and attach to the side of the teardrop, toward the big end
9
Repeat to make remaining ducks
10
For the eyes: Dip a skewer in the melted chocolate and make 2 small dots on each duck head for eyes
11
Set aside
12
To assemble: Frost the cupcakes with the buttercream
13
Place the avocado-tinted frosting in a pastry bag with a #235 Wilton fuzzy tip
14
Hold the bag straight up, with the tip 1/8 inch above the surface
15
Squeeze to form grass on the top of the cupcake, and then stop squeezing and pull the pastry bag up, making grass blades about 1/2-inch long
16
Repeat around the edges of the cupcake to form a ring of grass
17
Repeat with remaining cupcakes
18
Sprinkle the center of the cupcakes with blue sanding sugar to make the pond
19
Place the ducks in the center and press gently to adhere