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White Walker Cupcakes

by Rie McClenny featured in Emmy's Inspired Cupcakes

Inspired by sheknows.com

Ingredients

for 12 cupcakes

  • 12 blue hard candies
  • 12 green hard candies
  • 12 vanilla cupcakes
  • 3 cups
    cream cheese frosting (345 g)
  • ¼ cup
    shredded coconut flakes (25 g)

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Preparation

  1. Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
  2. Arrange the hard candies on the prepared baking sheet. Bake for 3-4 minutes, or until melted and fused together in a thin layer. Let cool.
  3. Once cool to the touch, drop the baking sheet onto a flat surface to break the candy, then separate into large chunks.
  4. Add the frosting to a piping bag fitted with a round tip, then pipe onto the cupcakes. Sprinkle coconut flakes over the frosting. Top with the broken candy pieces.
  5. Enjoy!
 

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