*This is a fun decorating project, and pretty kid-friendly, so you can make these with you kids ❤
*Click here to watch us do a how-to demonstration on The Martha Stewart Show.
Start with chilled standard cupcakes baked in white paper liners:
A helpful TIP: CUT A FLEXIBLE CUTTING BOARD or piece of acetate INTO A SMALL RECTANGLE AND USE IT TO FORM A QUICK AND PERFECT DOME OF ICING ON TOP OF THE CUPCAKE.
Cut out 3" circles with circle cutter. Chill cutouts in refrigerator for about 5 minutes. Roll out lighter shade of fondant and using circle cutter, cut out 1 3/4" circles.
Place 3" circle on top of icing on cupcake and using fondant smoother or hands smooth over top.Place 2" circle near the bottom edge of the cupcake for the muzzle. Attach by slightly wetting the back of the fondant.
Place a handful of dark brown candy melts in a bowl. Microwave 10 second intervals stirring until the chocolate is soft enough (about total of 20-30 seconds). Fill icing bag or ziplock bag with melted chocolate and press out excess air from bag and seal. Snip a tiny hole in corner of bag.
Place the ears template under a sheet of wax paper and trace the shapes with the piping bag, fill in outlines and chill.
Pipe eyes and attach the candy nose and piped ears with melts. Draw mouth with food color marker. Download and print the dog-ear template for a handy decorating guide.
Here's what you'll need:
24 chilled standard cupcakes baked in white paper liners
1 recipe buttercream icing
white chocolate fondant tinted in shades of off-white, tan and brown with gel food color
(cornstarch for coating fondant work surface)
dark brown candy melts
black jelly beans and sugar babies candies
black food color marker
fondant smoother (optional)
1 3/4" circle cutter
3" circle cutter
template for ears
flexible cutting board cut into a 4 X 3" triangle