PULL APART CUPCAKE NUMBER 1 RECIPES

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.

Steps:

• Preheat oven to 350° and line 2 muffin tins with cupcake liners. Prepare cake mix according to box directions and divide batter between cupcake lines. Bake until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Let cool completely.  In a large bowl, beat butter and powdered until combined. Add heavy cream, vanilla, and salt and mix until smooth.  Scoop about 1 1/2 cup of frosting into a medium bowl and dye it red. Scoop about 1 cup of frosting into a medium bowl and leave it white. Scoop about a tablespoon of frosting into a small bowl and dye it yellow. Dye remaining frosting (it should be the bulk of it!) green.   Arrange 13 cups on a serving platter, docking each with white frosting, in the shape of the Grinch's face. (Watch the video for help!) Pipe green frosting around the edges of cupcakes to outline face. Fill in the middle with frosting and use an offset spatula to smooth.  Add 5 cupcakes on top of the face to create the shape of Santa's hat. Pipe red frosting around edges to outline hat, then fill in the middle with red frosting and smooth with an offset spatula.  Decoratively pipe white frosting on the bottom and at the end of Santa's hat.  Pipe 2 large yellow dots on face to create eyes, then draw face with black gel icing.