Llama Cupcakes Recipes
LLAMA CUPCAKES
Steps:
- Fill a pastry bag fitted with an #809 tip with 10 ounces of the white icing. Fill another pastry bag fitted with a #18 tip with the remaining 10 ounces white icing (this will create the rosette fur later). With the bag with the #809 tip, pipe an even and smooth dollop of icing in the center of each cupcake.
- Use a light dusting of cornstarch to prevent the fondant from sticking. Roll out the fondant to about 1/8-inch-thick and cut out 6 hearts and 12 small circles. Once the circles are cut, lightly pinch the bottom of each one together to create ears. Reserve.
- Place the hearts in the center the cupcakes. Fill a third pastry bag with a #1 tip with the black icing. To create the llama face, pipe 2 eyes, a small heart shape for the nose and 2 wide U-shaped curls, one on each side of the nose, starting from the bottom of the heart to create the mouth.
- Make tiny rosettes with the white icing all around the heart face, and then pipe another row around the edge to fill in the cupcake. Place the ears into the icing above the eyes. Serve immediately.
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- Reserve 1/4-cup frosting. Frost cooled cupcakes evenly with remaining frosting. Pour coconut into a bowl. Roll edge of each cupcake in coconut.
- Use kitchen shears to cut marshmallows in half. Place one marshmallow half on the cupcake. Cut the other half in half again and use those pieces for the ears. If the marshmallows aren’t sticky enough, use reserved frosting to secure mouth and ears. Use black decorator gel to give each llama a mouth and eyes.
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- Step 1:Bake cupcakes according to chosen recipe and allow to cool completely before decorating. Once cupcakes are cool frost with white frosting.
- I recommend using a piping bag and large tip for these cupcakes, but because the icing will be smashed, you can just apply a liberal amount with a knife if you choose.
- Step 2:Prep fondant. You will need to cut 5 pieces of fondant per cupcake. From the white fondant, cut 3/4 inch triangles (2 per cupcake) and round the edges with your fingers. Set aside.
- From the pink fondant, cut 1/2 inch triangles (2 per cupcake) and round the edges with your fingers. Place the pink inner ear triangles onto the center of the white outer ears. Allow to harden together.
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