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The Handmaid’s Cupcakes

by Rie McClenny featured in Emmy's Inspired Cupcakes

Ingredients

for 12 cupcakes

  • 2 cups
    cream cheese frosting (230 g)
  • 2 drops burgundy gel food coloring
  • 12 red velvet cupcakes
  • 12 round chocolate truffles
  • 6 oz
    fondant (170 g)

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Preparation

  1. Mix the burgundy food coloring with the cream cheese frosting.
  2. Transfer the frosting to a piping bag fitted with a round tip and pipe onto the cupcakes.
  3. Place the chocolate truffles on top of the frosting.
  4. Take a small piece of fondant and flatten into a quarter-size circle. Place on top of a chocolate truffle and gently fold over the sides to resemble a bonnet. Repeat with the remaining cupcakes.
  5. Enjoy!
 

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