Pet Shop Cupcakes
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- 2 cups Creamy White Frosting or canned white frosting
- Yellow food coloring
- 12 2 1/2 inches cupcakes in paper bake cups (any flavor)
- Large marshmallows
- Pink and white tiny marshmallows
- Black licorice laces
- Red and blue miniature candy-coated chocolate pieces
- 1 cup Chocolate Butter Frosting or canned chocolate frosting
- Log-shape chocolate caramel candies, such as Tootsie Rolls
- Pink chewy fruit-flavor square candies, such as Starburst
- Pink food coloring
- Miniature semisweet chocolate pieces
- Heart-shape candies
- Pink decorating sugar
- For tabby cat cupcakes, tint one-third of the Creamy White Frosting with yellow food coloring. Place yellow frosting in a pastry bag fitted with a small star tip. Pipe yellow frosting in spikes onto four of the cupcakes.
- Slice three large marshmallows crosswise into quarters; place two pieces, side by side, on the center of each frosted cupcake and add a pink tiny marshmallow for nose. Attach licorice whiskers with white frosting.
- Cut the remaining marshmallow quarters into triangles; use frosting to attach marshmallow triangles to the tops of cupcakes for ears. Add red miniature candy-coated chocolate pieces for eyes and mouths.
- For floppy-ear dog cupcakes, frost four of the cupcakes with white frosting. Place some of the chocolate frosting in a pastry bag fitted with a round tip. Pipe chocolate patches randomly onto cupcakes (so cupcakes resemble beagles). Cut two large marshmallows crosswise into quarters; place two pieces, side by side, on the center of each cupcake and add a white tiny marshmallow for nose. Attach licorice whiskers with white frosting. Add blue miniature candy-coated chocolate pieces for eyes. Pipe small chocolate spots on the large and tiny marshmallows.
- Place four chocolate caramel and four pink chewy candies on waxed paper. Microwave on 100 percent power (high) for 5 to 10 seconds or until softened. Mold the pink candies into tongue shapes, cutting off excess, if necessary. When cool and firm, attach a tongue to each cupcake below nose, securing with frosting, if necessary. Cut each of the four chocolate candies in half; mold each half into a long, oval floppy ear. When firm, attach two ears to each cupcake, securing with frosting if necessary.
- For pink poodle cupcakes, tint the remaining white frosting with pink food coloring. Place pink frosting in a pastry bag fitted with a small star tip. Pipe frosting in spikes on the remaining four cupcakes. Cut two large marshmallows crosswise into quarters; place two pieces, side by side, on the center of each cupcake and add a pink tiny marshmallow for nose.
- Place four pink chewy candies on waxed paper. Microwave on 100 percent power (high) for 5 to 10 seconds or until softened. Cut each candy in half; form each half into a long, oval ear. When firm, attach two ears to each cupcake.
- Cut four white tiny marshmallows crosswise in half and arrange two pieces on each cupcake for eyes; top each with a miniature chocolate piece, using white frosting. Add a heart-shape candy to each for mouth and sprinkle the large marshmallow pieces with pink decorating sugar. Makes 12 (2-1/2 inch) cupcakes.
- Creamy White Frosting
- 1 cup shortening
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon almond extract
- 4 cups powdered sugar
- 3 tablespoons milk
- In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in remaining powdered sugar. Gradually add milk until frosting reaches a spreading consistency. Makes about 3 cups.
- Chocolate Butter Frosting
- 3/4 cup softened butter
- 1/2 cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1/2 cup milk
- 2 vanilla
- 6 cups powdered sugar
- In a very large mixing bowl beat butter with an electric mixer on medium speed until smooth. Beat in cocoa powder. Gradually add 2 cups powdered sugar, beating well. Slowly beat in 1/2 cup milk and anilla. Gradually beat in an additional 6 cups powdered sugar. Beat in additional milk, 1 tablespoon at a time, as needed to reach spreading consistency. Makes enough to frost tops and sides of two 8- or 9-inch layers.