Cupcakes styled like tiny pies and topped with cherry or blueberry Jelly Belly jelly beans.
This recipe makes 24 cupcakes.
Ingredients
Recipe makes 24 cupcakes
24 vanilla cupcakes baked in silver foil liners 2 cans (16 oz each) vanilla frosting Yellow food coloring 1 teaspoon unsweetened cocoa powder 1 cup each (about 8 oz) Very Cherry and Blueberry Jelly Belly jelly beans
Directions
Tint the vanilla frosting with 3 to 4 drops of the yellow food coloring and the cocoa powder to make a light brown for the piecrust. Spread some of the frosting on top of a cupcake, leaving the ¼ inch of the cupcake edge exposed. For the filling, arrange about 25 like-colored jelly beans close together on top of the cupcake. Repeat with the remaining cupcakes and like-colored jelly beans.
Spoon the remaining light brown frosting into a ziplock bag, press out the excess air, and seal. Snip a small (⅛ inch) corner from the bag. For the lattice rust, pipe 4 or 5 lines across the top of a cupcake, about ½ inch apart. Pipe 4 or 5 more lines, on the diagonal. Pipe a beaded edge around top of cupcake. Repeat with the remaining cupcakes and frosting.
Arrange the cupcakes on a wire rack and make bake-sale tags to display the cupcakes.
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