Ready for Dunking Cupcake

Baked in a 6-Cup King-Size Muffin Pan, these high-scoring cupcakes make slam-dunk additions to sports banquets and March Madness parties. Use Candy Clay to add net-like dimension to cupcakes.

Ingredients:

• Terra Cotta Icing Color
• Golden Yellow Icing Color
• Brown Icing Color
• Red Candy Melts®
• White Candy Melts®
• FoodWriter™ Fine Tip Primary Colors Edible Color Markers
• Meringue Powder
• Cake Release
• Roll-Out Cookie Dough
• Candy Clay
• Royal Icing

Makes:

Each cupcake serves 1.

Techniques Used:

• Covering the Cupcake Using Ganache, Candy Melts or poured icings

Tools:

• 6-Cup King-Size Muffin Pan
• Tip: 5
• Cookie Sheet
• Cooling Grid
• Round Comfort Grip™ Cutter
• 4 in. Lollipop Sticks
• Pastry Brush
• Paring Knife

Instructions:

step 1

Prepare red candy clay.

step 2

For basketball cookies, tint cookie dough brown; roll out. (Combine Terra Cotta, Golden Yellow and Brown for brown shown.) Cut with round cutter; bake and cool.

step 3

Draw lines on basketball with black FoodWriter. Attach lollipop stick with melted candy, leaving 2 in. at bottom.

step 4

Bake and cool cupcakes without baking cups in pan brushed with Cake Release. Trim to 2 1/2 in. high. Cover with melted white candy; let set and repeat. Using royal icing, pipe tip 5 lattice net.

step 5

Roll candy clay into 1/4 in. diameter rope. Attach for rim with melted candy. Make small hole in center of cupcake; insert basketball.