Baby Jesus Cupcakes
Ingredients
- 12 cupcakes
- 1 to 2 cups vanilla frosting in yellow
- Yellow jimmies
- 12 Nutter Butter cookies (1 for each cupcake)
- Blue candy melts
- Chocolate candy melts or chocolate flavored almond bark
- Large open star tip (Wilton 1M Open Star Piping Tip)
- Piping bag
- Toothpick
Instructions
- Line a baking sheet with waxed paper.
- Melt blue candy according to package directions making sure not to overheat. If the candy gets too hot, it will seize. If desired, add 1 teaspoon vegetable shortening or coconut oil to make the melted candy pourable.
- Dip Nutter Butter cookies about ¾ of the way into the melted candy, allowing excess to drip back into the bowl. Place the cookie on waxed paper and allow to set completely.
- Transfer blue candy to a piping bag and snip the end. Drizzle over the candy-coated portion of the cookies. Allow to dry completely.
- Melt chocolate candy according to package directions making sure not to overheat. If the candy gets too hot, it will seize. If desired, add 1 teaspoon vegetable shortening or coconut oil to make the melted candy pourable.
- Using a toothpick, draw two half circles on the uncoated portion of each cookies to be the baby’s eyes.
- Transfer yellow jimmies to a shallow bowl.
- Pipe yellow frosting on each cupcake using an open star tip. Invert the cupcake and roll in jimmies to coat.
- Place one baby on each cupcake.
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