I know what you’re thinking. What a darling pie. Um. What a darling pink pie in a cupcake wrapper. Hmm. So it’s probably not the most tricky trompe l’oeil. Gee, you may have even guessed immediately that this is not, in fact, a pie. Maybe because I gave it away in the title up there? So let’s say this is to be pie-esque, a tribute, as it were, to pie. But with cookies. For when you remove the (edible) pink “crust,” the pie is filled with…
Now why oh why did I turn to pie? Because I’m back in cahoots with Cheryl at Sew Can Do. Sweet vs. sewn (I’m in charge of the sweet side, as I have zero of Cheryl’s sewing skill), this week’s theme is… faux dessert! I have to give you a sneak peek at Cheryl’s incredible fabric version of pie, to be featured here tomorrow. And there is more sweet sewn cuteness, too. A cake. See? Sheesh, I wish I could sew. Just look at the cutie pie cuteness that is Cheryl’s etsy shop, The Green Hedgehog.
And I couldn’t stop at pie. I had to make a little cupcake with a secret stash of cookies, too.
how to make cookie “pies” and “cupcakes”
you will need:*
Twizzlers pull n’ peel red licorice
*I used my chocolate dough, but you can use any you like. You should be able to find the circle and mini heart cutters at the craft store, perhaps as part of a fondant or cookie cutter set. Find the fondant, decorating bags (12-inch disposable plastic ones), tips, couplers and cupcake liners at the craft store. You can also purchase pre-tinted, pink fondant at the craft store. For coloring, I use Americolor soft gel pastes (Electric Pink, Bright White, Red Red). For tips on finding cookie decorating supplies CLICK HERE.The fruit is used only as a mold, so any comparable ball will work. The licorice is just for the cherry on the cupcake.
step one: bake your cookies
Prepare dough according to the recipe, chill, cut out mini hearts (about 20 to 25 per pie or cupcake. Yes. This is tedious), bake and let cool. Bake fewer minutes than the recipe calls for since these are so mini (about 8 minutes).
step two: decorate your cookies
Prepare frosting and tint desired colors. I used white, red and pink. Yes, you must add white food coloring to make white frosting. Prepare frosting bags with couplers and tips, fill with your colors, and tie closed tightly with rubber bands. Pipe and fill the mini heart cookies. Because they are so tiny, I held a cookie with my left hand and piped with my right. Let dry overnight. Meanwhile, make the “crust” and cupcake lid.
step three: make the pie crust and cupcake top
Tint fondant desired color, I used pink, by kneading drops of food coloring very well into the fondant. If the fondant gets sticky from overhandling, let rest at room temperature uncovered until easily pliable. Or, purchase pre-tinted fondant. Roll out fondant on a surface dusted with confectioner’s sugar to prevent sticking. Cut out a 3 inch circle. For the pie crust, also cut out a mini heart from the center.
Arrange your apples, oranges, or other fruit in the cupcake tin, sticks or poky things facing down. Cup the fondant circles over the fruit. Let stiffen several hours or overnight.
For the pie crusts, from the rolled out fondant, cut out mini hearts (you’ll need about 15 per round, depending on the size of your cutters. Yes. This is tedious.) Dab a dot of light corn syrup on the back of a mini heart using a toothpick and adhere to the stiffened dome of fondant. Let dry well.
step four: make the cherry
Knead drops of red coloring into fondant to make red. Roll a ball of fondant then insert a little piece of pull n’ peel Twizzlers.
step four: assemble your cookie “pie”
Place dried cookies in a cupcake liner. For best results, double or triple line the cupcake liners. Rest the dome on top. For the cupcake, place the cherry on top (secure with a dab of light corn syrup if you like). That’s it!