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a sweet pie and cupcake for Valentine’s with a secret stash of cookies

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…

…tiny mini little bite-size chocolate heart cookies.
Did I fool you? No? You are too clever for me.

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.

Just lift the frosting top and cookies!

how to make cookie “pies” and “cupcakes”

you will need:*
dough
frosting

mini heart cookie cutter
circle cookie cutter (3-inch)
cupcake liners
fondant
food coloring (pink, white, red or preferred colors)
decorating bags
couplers
decorating tips (size “4″)
rubber bands
light corn syrup
toothpicks
confectioner’s sugar
rolling pin
cupcake tin
apples, tomatoes or other round fruit
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 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!

Feel free to share (nicely)! While my blog's photographs and text are protected by copyright, I do allow (and encourage) you to share ONE photograph with credit to "the decorated cookie" and link to this blog post. PLEASE don't reprint any part of the blog post and PLEASE don't post a photo without credit. Thank you!


15 Comments

  1. Kudos Kitchen
    Posted February 8, 2011 at 1:49 pm | Permalink

    You have an amazing mind to come up with this idea Meaghan! I've never seen anything like them before. Too darn cute!!!

  2. therunninggarlic
    Posted February 8, 2011 at 1:57 pm | Permalink

    Very cute…Thanks for sharing!

  3. Jenny @ Hank + Hunt
    Posted February 8, 2011 at 3:08 pm | Permalink

    This is too cute! I love it! At first I thought it was just a cupcake decorated like a pie— I was so happily surprised! What a fab idea!

  4. Sue
    Posted February 8, 2011 at 3:41 pm | Permalink

    SO ADORABLE, Meaghan! I love your little pie and the "filling" looks yummy! Your cupcake with the surprise inside and cherry on top is so cute:)

  5. Paula
    Posted February 8, 2011 at 5:19 pm | Permalink

    wow! this topping is so cute!

  6. lilaloa
    Posted February 8, 2011 at 11:00 pm | Permalink

    This is SUCH a cute, clever idea! Those mini heart cookies must be SO small! I love it!

  7. nyanyels
    Posted February 9, 2011 at 1:00 am | Permalink

    So delicious and cute! It's a great idea!

  8. Manni
    Posted February 9, 2011 at 3:08 am | Permalink

    wow! How cute is that. I think kids would definitely love this one:)
    well, actually I won't mind if I get one too!! lol!
    LOVE it:)
    Manni

  9. Etta
    Posted February 9, 2011 at 10:19 am | Permalink

    This is too nice! :-)

  10. bridget {bake at 350}
    Posted February 9, 2011 at 11:17 pm | Permalink

    You are TOO cute! ♥

  11. Linda V @ Bubble and Sweet
    Posted February 10, 2011 at 6:23 am | Permalink

    These little pie tops are just too cute for words. Just noticed that you had cookies in chocolatier magazine – OMG my fav mag until the amalgamated darn financial crisis. Must tell me what issue as I have them all.

  12. Chic Cookies
    Posted February 10, 2011 at 12:14 pm | Permalink

    Holy moly, Linda, the Chocolatier Magazine one was yeeeears ago! When I was working at Bundles of Cookies. If you go to http://www.bundlesofcookies.com, click on the "Press" page, they have the cover there. I can't see the date on it, but the cover is clear. It would've been some time in the early 2000s. Hmmm, needle in haystack?

  13. Rowaida
    Posted February 10, 2011 at 6:17 pm | Permalink

    soooo cute love it

  14. Posted June 30, 2012 at 12:26 pm | Permalink

    I was going through your photo archive page trying to pick a favourite and simply couldn’t, they are all so super cute!

    So it’s settled – you’re now on my blogroll so I can come and ogle any time I need inspiration :-)

  15. meaghanmountford
    Posted July 2, 2012 at 9:38 am | Permalink

    Awww, thank you Jen!!!

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