Dip the surface of the cupcake into the Deep Yellow Icing to cover top completely, allowing excess to drip into the bowl. Clean any excess from the sides. Alternately, use a knife or a spreader to apply. Whisk as needed to keep icing glossy and smooth while using.
Place Jordan almonds on cupcake to make ears. Place 2 pink dots below almonds to make eyes. Place 1 mini jujube below eyes to make the nose. Cut pieces of red string licorice and place 3 on each side of the nose to make whiskers.
Put the sugar in an electric mixer fitted with the paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. When the sugar is sufficiently moistened (so it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy.
Divide and color, as desired. Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin.
For Light Blue Icing: In a small bowl, combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing.
For Deep Yellow Icing: In a small bowl, combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing.
For Purple Icing: In a small bowl, combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing.
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From Food Network Kitchens