Wicked Witch Cupcakes
24 cupcakes, baked and cooled
Your favorite buttercream (I tinted mine green using Wilton’s leaf green gel food coloring)
48 black liquorice sticks
2 squares white chocolate, melted
1 square (or a couple disks) milk chocolate, melted
48 red jelly beans (the larger kind)
48 miniature red M&M’s
Frost your cupcakes with the tinted green buttercream. For these, I used Wilton tip #1M, a large open star tip and piled it on high (I doubled my usual buttercream recipe, which I’ll include below). Set your cupcakes aside.
Let’s make your heels. Take a teensy bit of melted milk chocolate on the tip of a toothpick and dab it onto the printed side of the mini M&M. Gently press the mini M&M onto the bottom of a jelly bean toward the end (like a heel). Hold it for a minute and repeat. Freeze those heels for a couple minutes to set.
Next, using the remaining milk chocolate, attach the heels to the black liquorice pieces. Hold for a sec, then pop in the freezer to set totally.
Melt your white chocolate squares and pour them into a resealable sandwich baggy. Snip off a tip of the corner and lightly drizzle lines over the black liquorice for the striped tights. Once drizzled, again, pop in the freezer to set for a couple minutes.
Once your legs are complete, stick two of ‘em on top of each frosted cupcake. Serve immediately.
Quick Buttercream (this recipe is pre-doubled)
2 sticks butter, room temp
2 tsp vanilla extract
Almost an entire 32 oz bag powdered sugar
1/4 cup milk
1. In the bowl of a stand mixer, beat together the butter + vanilla until creamy. Gradually add the powdered sugar, about a cup at a time, until light and fluffy. You’ll need to add in a little stream of milk every now and then to fluff up the frosting.