Monkey Cupcakes by Martha Stewart
Tools and Materials - Cupcakes (any flavor)
- Chocolate candy wafers, such as Necco
- Chocolate Frosting (below)
- 12 ounces fondant, tinted with yellow gel-paste food coloring
- 2-inch round cutter
- 7/8-inch round cutter
- 3-inch flower-shaped cutter
- Pastry bag
- Small plain round pastry tip
From easy embellishments to intricate animals, there's a topper to suit your every mood. Any basic cupcake will make an apt canvas.
Step 1For ears, make 2 small horizontal slits with a paring knife in opposite sides of 1 cupcake, just above paper liner, and then partially insert a wafer into each slit. Frost cupcake and wafers. Repeat, reserving remaining frosting.
Step 2
Roll fondant to a 1/8-inch thickness. For each cupcake, cut out 1 round at 2 inches and 2 rounds at 7/8 inch; cut a straight edge on each 7/8-inch round. Using flower-shaped cutter, cut out 1 flower from fondant; cut off 2 petals, creating straight edges. For eyes, press the 2 petal pieces at top of each cupcake. For mouth, overlap bottom of eyes with 2-inch round. Place the 7/8-inch rounds on ears, straight sides in. Pipe pupils, nose, and mouth with reserved frosting, above.
Chocolate Frosting
Ingredients Makes about 4 cups.
- 1/2 pound sifted confectioners' sugar
- 1/4 cup unsweetened Dutch-process cocoa powder
- 1/8 teaspoon salt
- 6 ounces cream cheese, softened
- 3 ounces (6 tablespoons) unsalted butter, softened
- 9 ounces bittersweet chocolate, melted
- 3/4 cup sour cream
Directions - Beat cream cheese and butter with a mixer on medium-high speed until fluffy, about 4 minutes. Reduce speed to low. Beat in sugar mixture. Beat in chocolate, then sour cream. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)
