These cupcakes are really fun and are sure to get some great compliments. They take a little extra time, but taste amazing! Be sure to check out my tips before starting. Here's how...
INGREDIENTS:
12 baked mini cupcakes
12 long pretzel sticks
12 banana candies (runts)
12 pink jelly beans
1 c. pink frosting
2 T. pink decorating sugar
1 tsp. black frosting
1 1/2 c. pink melting chocolates
1 medium zioloc bag
2 pieces of scotch tape
The first thing you do is frost the cupcake. You don't need much frosting. If you are making a mini cupcake you only need about 1 tsp. of frosting. Frost the cupcake and roll in the pink sugar. If you wait too long then the sugar won't stick to the frosting. Do all 12 cupcakes and set aside.
That part is easy. Now it gets a little more complicated. Put half of the pink melting chocolates in a small bowl. Melt in the microwave for 10 seconds. Stir. Melt again for 5 seconds at a time until you get the desired consistency, which is like thick cream. You will now need a cookie sheet lined with parchment or wax paper. Dip the pretzel in the chocolate and set on the cookie sheet. Then you dip the tip of the jelly bean in the chocolate and place on the top side of the pink pretzel. It should look like a head. Last, you dip a small amount of the yellow banana candy in the chocolate and attach that to the jelly bean. It should look like the beak. Do this with all 12 pretzels. If you have any questions about how to do this, see the picture at the bottom of the post. If you still have questions, you can leave a comment and I will do my best to answer it.
Reinforce one of the corners of the ziploc bag by putting one piece of tape along the corner. Fold over to fit the bag. Then turn the bag over and repeat on the other side. Now, put other half of pink melting chocolates in a ziploc bag. Do Not seal the bag. Microwave it for 10 seconds. Pull it out and squish the bag around. Microwave for 5 more seconds and stop and squish the bag. Repeat this until all the chocolate has melted and there are no more lumps. On the same cookie sheet as the heads, you will be making the wings. Snip a medium sized hole on the taped corner of the bag. The opening should be slightly smaller than a pea. Make a 2" line, three small waves and back down again. Fill in any white space. You will need to make 24 wings.
Put the tray of heads and wings in the fridge to become hard. The only need to be in there for about 5 minutes, but longer is fine. Just make sure the chocolate is nice and hard before you try to take them off. Insert the wings in the middle of the cupcake. Then do the head. Last, use a small amount of black frosting to make a line on the beak (glisen mark) and an eye on either side of the pink jelly bean.
Ta da! Here are a few tips to make sure they turn out the way you want them to...
Tip#1. Do not use Jelly Belly's. They are too small and look funny with the big banana nose. They also become top heavy and don't stand up when you put them on the table.
Tip#2. When buying melting chocolate, do not bu y white chocolate and try to dye it pink. It changes the chocolate somehow and will not melt.
Tip#3. You can use regular cupcakes if you want. In my opinion they don't turn out as cute as the mini cupcakes, but you can be the judge.
Tip #4. I use a quart size ziploc bag. The sandwich bags are plenty big, but they aren't as thick and sturdy as the quart sized ones.
*I got this idea from Hello Cupcake
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