Cupcakes! Only cookies. And bite-size ones. This way you can appease both the cupcake and cookie lovers. I made these for my niece’s tenth birthday, part of a theme present. Back when she turned six–since she’s pretty much a mini-me, unlike my own two girls–I gave her all my favorite cookie and marshmallow decorating tools. Well, she expressed some curiosity about decorating cupcakes, so I put together a cupcake decorating gift for her.
The kit included, with notes attached to explain the importance of each (see below for links to Supplies):
–a Wilton cupcake decorating kit with my favorite cupcake decorating tip, the 1M
–16-inch disposable decorating bags, better for holding large amounts of frosting
–some colorful cupcake liners
–my favorite food colors (Americolor Soft Gel Pastes, of course)
–my favorite frosting recipe
–a DIY cupcake topper kit (that is, some flower stickers and skewers)
–Clare Crespo’s book, Hey There, Cupcake!, the first edible craft book I ever bought that inspired me ever so much
Oh yes, and I included some little cupcake cookies, of course, because… cupcake cookies.
how to make mini cupcake cookies
you will need:*
*Find the cookie cutter, disposable decorating bags, couplers, tips and sprinkles in the craft store. For food coloring, I suggest Americolor Soft Gel Pastes (Red Red, Electric Pink, Bright White and Sky Blue used here). For tips on finding supplies, click here or see below. For tips on basic cookie decorating, click here.
step one: bake your cookies. Prepare cookie dough according to recipe, chill, roll out, cut out mini circles, bake and let cool.
step two: prepare your icing. Prepare royal icing according to recipe, divide, and tint your colors (red, pink, white and blue). Assemble decorating bags with couplers and tips, fill with icing and tie closed with rubber bands.
step three: decorate your cookies. Outline the cherry with red using a 2 tip. Outline the frosting in pink and the wrapper in blue using size 3 tips. Pipe back and forth to fill the pink icing and immediately sprinkle on a few sprinkles. Pipe back and forth to fill in the cherry and wrapper with the red and blue icing. Use a size 2 tip to pipe the white dots on top of the blue wrapper. Let dry overnight.
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