Leprechaun Cupcakes
Leprechaun Cupcake Supplies
First you need to prepare the hat.
Candy Clay
from Hoosier Homemade
Candy Clay Supplies:
Step 2
Now it’s time to frost the cupcake
Step 3
Step 4
Step 5
Step 6
Step 7
The other St. Patrick’s Day Cupcakes are frosted with a swirl of gold and white, topped with sprinkles and a chocolate gold coin.
Swirled Frosting
Slideshow of Steps below
Leprechaun Cupcake Supplies
- Cupcakes, baked and cooled {bake with or without liners}
- Green Ice Cream Cones {I found these at Kroger}
- White frosting
- Gold frosting – colored using Buttercup Yellow
- 2 Decorator Bags
- Round tip #12
- Red frosting – colored using Red No-Taste
- Round tip #5
- 1 Batch of Black Candy Clay (recipe under Step 1)
- Yellow Starburst Candy
- Candy Eyes
- Mini Reese’s Pieces or Mini M&M’s
First you need to prepare the hat.
- Mix up a batch of black Candy Clay, you can find the recipe and directions below this step. {you could also use black licorice or frosting}
- Roll out the Candy Clay to about 1/8 inch thick and cut into strips the width of the rim around the cone
- Unwrap and soften a yellow Starburst candy in the microwave about 5 seconds, mold with your fingers until flat and cut out a square
- Cut another very small square of Candy Clay, gently press onto the center of the yellow square
- Add the strip of Candy Clay onto the cone, add the yellow square, pressing down slightly
- With a very small amount of white frosting, add the mini heart sprinkles and white Jimmie sprinkle for the Shamrock
Candy Clay
from Hoosier Homemade
Candy Clay Supplies:
- 1 (12 oz) bag candy melts
- 1/3 cup corn syrup
- Melt candy wafers in the microwave, stopping every 20 seconds and stirring. It should take about 1 minute total. I stop when there are a few small pieces left and stir until completely melted, that way I don’t over cook it.
- Add 1/3 cup corn syrup and stir until well combined. It will look a little grainy.
- Place clay on a piece of plastic wrap, cover and let set for at least 3 hours at room temperature.
- Add color if you are using white candy melts, add a little with a toothpick, it doesn't take much {I learned that really quickly}
- Need clay with your hands. You can wear plastic gloves if you want, the coloring did wash off my hands, but you may want to.
- After the clay is completely colored, wrap in plastic wrap and let set about 15-20 minutes. I found it was a lot easier to work with after it had firmed back up.
- Roll clay between 2 pieces of parchment paper to about 1/8 inch thick.
Step 2
Now it’s time to frost the cupcake
- Remove liner if you baked the cupcakes in liners, and turn the cupcake upside down
- Using an offset spatula, frost around the outside and top
- Run the spatula under hot water to smooth the frosting around the outside, no need to smooth the top, the hat will cover it
Step 3
- Add the hat, pressing down gently into the frosting
Step 4
- Fill a decorator bag fitted with a #12 round tip with gold frosting
- Pipe on the beard
Step 5
- Run your finger under hot water and gently pat down the tip of frosting
Step 6
- Add candy eyes and a mini brown Reese’s Pieces or you could also use mini M&M’s
Step 7
- Fit a decorator bag with a #5 tip and fill with red frosting
- Pipe on the mouth
The other St. Patrick’s Day Cupcakes are frosted with a swirl of gold and white, topped with sprinkles and a chocolate gold coin.
Swirled Frosting
- Place a #1M Star Tip in a large resealable bag
- Fill one side of the bag with white frosting and the other side with gold
- Pipe some frosting onto a plate until the colors start to swirl
- Pipe onto the cupcake
Slideshow of Steps below