Cupcake cookies. These babies are so cute on their own and can be worked into almost any cookie theme set. Just switch out the colors, voila!
This is a cookie cutter I picked up at Crate & Barrel years ago, but there are lots, and lots, and lots of cupcake cookie cutters on the market. You probably already have one in your cookie cutter stash.
The dangerous thing about these cookies? I now want a cookie AND a cupcake.
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
- chocolate jimmies
- red sixlets (or a bit of red icing)
Thin the brown and pink icings with water, a little at a time, until it is the consistency of thick syrup. A ribbon of icing dropped back into the bowl should disappear in a count of one-thousand-one, one-thousand-two. 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
*portions of the post were originally posted 9-23-2011*
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