Ingredients Golden Yellow Icing Color Yellow Candy Melts® Candy Buttercream Frosting Buttercream Frosting Your favorite cupcake recipe cornstarch Black Licorice Strings Brown candy-coated chocolates Chocolate nougat candy Tools Standard muffin pan White Cupcake Liners, 75-Count White Cupcake Liners, 75-Count Disposable Decorating Bags Spatula Standard Coupler Round Cake Decorating Tip 12 Round Cake Decorating Tip 12 Instructions Click to mark complete - Bake cupcakes in White Standard Baking Cups and cool completely on Cooling Grid. - Prepare Buttercream Icing recipe. Tint yellow and reserve a portion white. Use spatula and yellow icing to ice tops of cupcakes smooth. - Cut Candy Melts wafers into triangular shapes and position for ears. With white buttercream icing in Disposable Decorating Bag fitted with Round Decorating Tip 12, pipe balls for muzzle (flatten and smooth with finger dipped in cornstarch). Soften nougat candy in hands (or place in microwave for 5 seconds); shape into nose and position on cupcake; attaching with icing if needed. Position candy-coated chocolate eyes. Cut and position black shoestring licorice whiskers.You can create a jungle of animal ideas by trimming candies in alternative shape and adding icing features.
