- 6 store-bought un-iced large chocolate cupcakes or jumbo muffins
- 1 (15-ounce) can cherry pie filling
- 1 teaspoons peppermint extract
- 1 container white icing
- 1 green fruit roll strip
- 6 small red cinnamon candies
- Green sanding sugar
- 1 pastry bag fitted with medium star tip
- Aluminum foil
Slice off the top half of the top portion of each cupcake or muffin. Using a teaspoon carve a small amount of the cake so that you are left with a shallow indentation about 1-inch deep and
- 1-inch wide.
Place 1 tablespoon of the cherry pie filling into the indentation. Smooth into a circle.
Add the peppermint extract to the frosting container and mix. Fill a pastry bag fitted with a star tip with the frosting. Pipe the icing around the circumference of the cherry pie filling to the edge of the cupcake.
Cut the fruit roll into 6 thin strips about 6 inches long. Tie each strip into a bow and place onto the edge of the icing. Place a red cinnamon candy in the center of the bow using a bit of icing to secure it. Repeat with remaining bows and candies. Lightly sprinkle the icing with green sanding sugar.
Cut out 6 (6 by 6-inch) squares of foil. Stack the foil squares on top of each other and place a saucer on top of the foil. Using scissors cut around the saucer so that the foil is a perfect circle. Place a cupcake in the center of each of the foil circles and wrap the foil up along the side of the cupcake. Fold out edges of foil.