Recipe courtesy of Alan Richardson
and
Karen Tack
From:
Food Network Magazine
Recipe courtesy of Alan Richardson
and
Karen Tack
Watch how to make this recipe.
From:
Food Network Magazine
Balloon Cupcakes
Getting reviews...
- Level: Easy
- Total: 20 min
- Active: 5 min
- Yield: 1 cupcake
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Use frosting to attach a square shortbread cookie (such as Lorna Doone) flat-side up to a cupcake so that one corner hangs over the edge. Freeze 15 minutes, then spread more frosting on the cookie and cupcake to make a balloon shape. Press 4 small white gum squares (such as Chiclets) on the upper right of the cupcake. Dip in sanding sugar and pat to reshape. For the string, poke a hole in the cupcake with a toothpick and insert a black licorice lace.
