PULLAPART CUPCAKES 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:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
• In small bowl, mix vanilla frosting and green food color until desired shade. Place 1/4 cup green frosting and 1/4 cup chocolate frosting in separate small resealable plastic freezer bags; seal bags. Cut small tip from corner of each bag; set aside.
• On each of 2 large serving trays, arrange 12 cupcakes as shown in diagram. Frost shell of one turtle with chocolate frosting. Frost head and feet with green frosting. (Push cupcakes together slightly to frost entire turtle, not just individual cupcakes.) Pipe green frosting on chocolate shell to create turtle design. Add 2 candies for eyes; add pupils using chocolate frosting. Add nostrils with chocolate frosting or miniature chocolate candies. Add red string licorice for mouth (trimming to fit) and green licorice for tail.
• Frost remaining cupcakes with green frosting for shell and chocolate frosting for head and feet. Pipe chocolate frosting on green shell to create turtle design. Add 2 candies for eyes; add pupils using chocolate frosting. Add nostrils with green frosting or miniature chocolate candies. Add red string licorice for mouth (trimming to fit) and green licorice for tail. Store loosely covered.