- 8 Duncan Hines Red Velvet cupcakes baked in red paper liners
- 8 Duncan Hines Red Velvet cupcakes baked in green paper liners
- 8 Duncan Hines Red Velvet cupcakes baked in white paper liners
- 2 cans (16 ounces each) Duncan Hines Creamy Home-Style Classic Vanilla Frosting
- 1/2 cup each green, light green, red, yellow and white decorating sugars
- 24 yellow spice drops
- Black licorice laces, cut into 1 1/4 inch pieces
- 24 thin pretzel sticks
- 1 cup mini candy coated chocolates (e.g. Mini M&M’s)
- Red hots or candy decors
- Red licorice laces (e.g. Strawberry Peel n’ Pull)
- Assortment of colored fruit chews and fruit leather (e.g. Laffy Taffy, Air Heads, Starburst, Fruit by the Foot)
- Spoon 1/2 cup of the vanilla frosting into a ziplock bag; set aside.
- Place the colored sugars into separate small bowls. Spread the tops of cupcakes with the vanilla frosting to mound slightly. Roll the tops of the cupcakes into one of the different colored sugars and coat completely.
- Cut the black licorice laces into twenty four 1 1/2" pieces. Poke a hole on either end of the spice drops with a toothpick. Bend the licorice laces in half and insert the ends into the flat side of the spice drop to make a loop. Insert an end of the pretzel stick in the rounded end of the spice drop. Press the spice drop assembly, inserting the pretzel stick all the way into the sugared cupcakes to make the top of the ornament.
- Flatten the fruit chews on a piece of wax paper with a rolling pin to a 1/8 thickness. Use clean craft scissors or regular scissors and cut the fruit chews and leather into decorative pieces. Arrange candy pieces on top of the cupcakes to make stripes and lines. Snip a small corner from the bag with the vanilla frosting and pipe dots randomly over the cupcakes and on top of the fruit chews. Press the candy coated chocolates into the frosting to secure.
- Place cupcakes in another paper liner and place into small boxes or serving platter.
I used a 2" piece of licorice like the video suggested and worked them in with a toothpick since fingers didn't seem to do it.
I'd like to make them again this year. Any tips for getting them to stay in?
Thank you! =)