Penguin Cupcakes

From JOANN

Cuteness Penguin Cupcakes

YOU’LL NEED

Wilton foodcrafting supplies
12 Cup Standard Muffin Pan
White/Black/Silver Standard Baking Cups – Black used
14 1/2″x20″ Cooling Grid
12″ Disposable Decorating Bags
9″ Straight Spatula
Decorating Tips: 1A, 3, 4, 352
Color Right Performance Color System (Colors Tinted below)
4.5 lb White Ready-To-Use Decorator Icing – 6 cups used
1 lb Chocolate Ready-To-Use Decorator Icing – 1 cup used
Favorite cupcake recipe or mix
Cornstarch
Food-safe scissors

COLORS TINTED
Bright & Bold Red – 1/2 cup white icing + 9 R
Bright & Bold Orange – 1 cup white icing + 1 R + 8 O + 8 Y

DIRECTIONS

1.Make cupcakes. Bake & cool cupcakes using black standard liners.

2.Decorate cupcakes. Color icing following color formulas above, reserving remainder white. Use tip 1A, a cut disposable decorating bag & white icing to pipe swirl on cupcake. Use spatula to smooth swirl, rounding icing on top.

3.Use tip 3 in a cut disposable decorating bag & red icing to outline heart & fill with zigzags. Pat smooth with finger dipped in cornstarch.

4.Use tip 4 in a cut disposable decorating bag & chocolate decorator icing to outline & cover penguin’s body with zigzags. Use finger dipped in cornstarch to pat smooth.

5.Use tip 4 in a cut disposable decorating bag & chocolate icing to pipe dot eyes. Use finger dipped in cornstarch to pat smooth.

6.Use tip 352 in a cut disposable decorating bag & orange icing to pipe top & bottom stand-up leaf beaks.

Find this recipe and more holiday treats at joann.com