CUPCAKE PULL APART RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners.
• Beat cake mix, water, oil, and eggs in a large bowl with an electric mixer on medium speed until batter is completely smooth, about 2 minutes. Divide batter between prepared muffin cups, filling each about 2/3-full.
• Bake in the preheated oven until tops spring back when pressed, 19 to 23 minutes. Cool for 10 minutes in the pans before removing to a wire rack to cool completely.
• Beat frosting and orange food coloring together in a bowl until desired shade and consistency are reached.
• Arrange cooled cupcakes close together in a solid circle shape on a large platter. Spread frosting over cupcakes to create one large, round frosted surface. Squeeze 1 large dot of black decorating gel in the center of the frosting. Draw concentric circles around the dot about 2 inches apart. Drag a toothpick from the center dot to the outermost circle; repeat 12 times to make the surface appear to be a spider's web.

Steps:

• If necessary, trim any domed tops off cupcakes. On large flat serving platter, create shape of your Santa. For head, form circular shape using 8 cupcakes. Place 1 in center, 4 around top, and 3 around bottom of circle. Next, create 2 lines of 4, following natural curve of circular head. To complete beard, form a line of 3 and a line of 2. Try to fit cupcakes in between rows of lines above. Use small dab of frosting to “glue” each cupcake to platter (this will make it easier to frost). Top each cupcake with generous 1 Tbsp frosting and spread evenly, adding extra frosting to fill in gaps between cupcakes if necessary. Refrigerate until no longer tacky to the touch, at least 20 minutes. Use toothpick to score design, placing eyes, nose, hat, and mustache. Fit large piping bag with star piping tip. Fill bag with 2 to 3 cups buttercream (if your bag is only 12 inches, you will need to refill bag halfway). Tint ¾ cup of remaining frosting light pink and ½ cup red. Transfer each of these colors to small piping bags. For red and pink, cut ¼ inch to ½ inch off 1 corner. Pipe pink into space outlined for face, then smooth evenly with small offset spatula (for a smooth top and sides, after cake has been completely frosted, run offset spatula under hot water 10 seconds, dry completely, then use to smooth). Repeat with red frosting in spaces for hat and shoulders. Refrigerate until no longer tacky to the touch, at least 20 minutes. Use white buttercream to create trim for hat (top with coconut if desired). Next, pipe beard: Pipe swirl shapes for beard, then fill in any gaps in between with small stars. Refrigerate until no longer tacky, at least 20 minutes. Pipe mustache by making 3 wiggly lines on either side. For additional height, add second layer directly on top. Using remaining red, pipe folded tip of hat and smooth lines with spatula to mimic fabric. Use white buttercream to pipe 1½-inch-high round. Freeze 5 minutes, then roll in coconut to make pom-pom; attach with dab of frosting.  To complete face, make pink frosting nose. Use dab of frosting to attach Necco Wafer below mustache and M&M’s for eyes. Refrigerate until no longer tacky, at least 20 minutes. Use red to pipe outline on hat and shoulders. Serve at room temp.