Hey There, Cupcake

 
You know what's weird?  I was shopping at Crate & Barrel recently and these cookie cutters popped in my shopping basket.  Strange how things like that happen.

I can already tell that this is going to be one of those cookie cutters that I use over and over again.  They'd look cute in any color and would be darling for a birthday party or just as an "everyday" cookie.

This version is so, so simple.  Two colors (I used brown and a light pink), some sprinkles and a few red sixlets.  (I'm starting to love sixlets...remember those cherry cookies?)



For the cupcake cookies, you will need:

• cupcake sugar cookies
• royal icing, tinted with AmeriColor Chocolate Brown and Soft Pink
• disposable icing bag
• coupler and tips (#3 & #1)
• squeeze bottles
• toothpicks
• chocolate jimmies
• red sixlets (or a bit of red icing)

Using a #3 tip, outline the cookie in brown. (I like a larger tip here so the outline stands out.)  Reserve some of this piping consistency for later.

Thin the brown and pink icings with water, a little at a time, until it is the consistency of thick syrup.  Cover with a damp dishtowel and let sit several minutes.

Stir gently with a rubber spatula to pop any large air bubbles that have formed. Transfer to squeeze bottles.


Fill in the bottoms of the cupcakes in brown.  Use a toothpick to guide to edges or pop and large air bubbles.


Flood the tops of the cupcakes with the pink icing, working about 6 at a time.


Leave the bottoms solid, or come back over the wet icing with a squiggle of pink icing going across.


After flooding, sprinkle chocolate jimmies on the tops....don't worry, the icing won't dry before you get back to it.


Add a bit of piping consistency royal icing to the top of the cookie to attach the sixlet.  (If you don't have sixlets, just add a dot of red icing.)

Switch the tip on the brown icing to a #1 or #2 and pipe lines on the "wrappers" that don't have the pink squiggle.

Let dry 6-8 hours, or overnight.

That's it!  Easy as pie cupcake!