Make It Easy, Cupcake! by Karen Tack & Alan Richardson

Author:Karen Tack & Alan Richardson
Language: eng
Format: epub
Publisher: St. Martin̵s Griffin
Published: 2018-04-20T04:00:00+00:00

GORILLAS

12 chocolate cupcakes, chilled

12 Oreos

1 (16-ounce) can chocolate frosting

¼ cup vanilla frosting

1 cup black decorating sugar, such as Wilton

24 brown M&M’s Minis

24 brown M&M’s

1. Separate the Oreos—remove and discard the creme—to make 24 cookies. Use a small serrated knife to saw 12 of the cookies in half for the heads and brows. With the remaining 12 cookies, saw off one-third of the cookie for the lip and use the remaining two-thirds for the chin.

2. Spoon ¼ cup of the chocolate frosting into a zip-top bag and the vanilla frosting into a separate bag. Spread a mound of the remaining chocolate frosting on top of each cupcake and smooth. Put the decorating sugar in a bowl and roll the cupcake edge in the sugar to coat by about ¾ inch. Gently pat to reshape.

3. Press a half cookie into the frosting at the top of the cupcake for the head and a two-thirds cookie at the bottom for the chin, allowing the rounded sides of the cookies to overhang the edge by ½ inch. Snip a small corner from the bag of vanilla frosting. Pipe dots of vanilla frosting ½ inch apart just above the center of the cupcake for the eyes.

4. Add the mini M&M’s to the dots of vanilla frosting. Insert the half cookie brow at the edge of the head cookie, cut-side down and angled over the eyes. For the lip, snip a small corner from the bag of chocolate frosting and use a dot of chocolate frosting to attach the one-third cookie to the top of the chin, curved-side up. Pipe chocolate nostrils on the lip cookie. Add the M&M ears on either side of the head.

Makes 12 cupcakes

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