Clown Fish Cupcakes
Serves: 4
Ewell Douglas
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
For the eyes: Place the malt balls cut side down on the work surface
2
Add a mini chocolate chip as a pupil to each ball by gluing with a little buttercream
3
Set aside
4
For the mouths: Place the small orange gumdrops on the work surface standing upright
5
Snip each gumdrop with scissors straight down three-quarters of the way through the candy to make the open mouth
6
For the tails and fins: Cut each orange gumdrop fruit slice in half horizontally to make 2 thinner slices
7
Cut 12 of these pieces in half crosswise to make fins
8
Make tails from the remaining 12 slices by cutting and removing a wide "V" into the concave side of the candy
9
Set aside
10
For the stripes: Unroll the licorice and cut twelve 2 1/2-inch strips and twelve 3-inch strips
11
Separate the two sides of each strip
12
To assemble: Frost each cupcake with about 2 tablespoons buttercream
13
Arrange a long and a short piece of licorice across one end of each cupcake, placing the longer piece toward the middle and the shorter piece toward the edge, about 1/4 inch apart to make a stripe
14
Repeat with another set of licorice pieces across the other end of the cupcake
15
Trim the licorice pieces so that they are even with the edges of the cupcake
16
Attach the eyes, mouth, fins and tails by pressing gently into the frosting
17
Carefully sprinkle with orange nonpareils, leaving the 2 white stripes between the licorice pieces free of orange
18
Repeat steps for all cupcakes