19 vanilla cupcakes baked in white paper liners
8 ounces white chocolate chips
1 can (16 ounces) plus 1/2 cup vanilla
frosting
Brown, yellow and red food coloring
10 thin chocolate cookies, (Famous Chocolate Wafers)
2 rolls strawberry fruit by the foot
1 package (.9 ounces) small round chocolate
cookies (Gripz, double chocolate)
1/3 cup chocolate covered raisins
1/2 teaspoon unsweetened cocoa
1. To make the grated cheese, melt the white chocolate chips in a microwave safe bowl in the microwave for about 1 minute, stirring frequently, until smooth. Spoon melted chocolate into a small plastic or foil container or make a foil container. Smooth top and place the container in the refrigerator until set, about 20 minutes. When set remove from container and let stand at room temperature (if it is a really hot or humid day keep it in the refrigerator keep it in the refrigerator until ready to use).
2. To make the pizza dough tint 1 1/4 cups of the vanilla frosting a light brown with a few drops of yellow food coloring. (In fact it is fine if the brown coloring isn't stirred into the frosting completely.) Spoon the frosting into a ziplock bag. To make the sauce tint the remaining 3/4 cup of the frosting red with the food coloring. Place the red frosting into a microwave safe bowl; cover with plastic wrap.
3. Cut the fruit leather into as many 1 inch circles as possible using the back of a pastry tip, small cookie cutter or scissors. This is the pepperoni. Place the box grater on top of a sheet of wax paper and holding the room temperature white chocolate block, grate the chocolate on the largest openings. This is the cheese.
4. Arrange the cupcakes on a serving platter or a pizza box, (I asked our local pizza parlor for a medium size pizza box, they were generous enough to give it to me for free!) Start with one cupcake into the center. Surround the cupcake with 6 cupcakes and surround those with 12 cupcakes to make a circle. Press the cupcakes as close together as possible.
5. Using a serrated knife, cut 6 of the chocolate wafers in half. Snip a small corner from the bag with the golden brown frosting. Pipe a small amount of frosting on either corner of cookie semi circles and attach them in between cupcakes on the outer rows. Cut the remaining cookies into pieces that will cover any remaining openings. Attach the cookie pieces with a small amount of frosting.
6. Snip a larger corner (1/2 inch) from the bag with the golden brown frosting. Pipe a steady line of golden brown frosting along the outer edge as the crust. Use a small spatula to spread the inside edge of frosting onto the cupcake. Spread the tops of the cookie pieces with any of the remaining brown frosting.
7. Microwave the red frosting to soften slightly, about 3 to 5 seconds (you just want it a bit softer to spread easily). Spoon the red frosting in the center of the cupcake circle to make an even layer creating a few swirls for texture.
8. Sprinkle the top of the cupcakes with the grated white chocolate. Arrange the fruit leather circles all over as the pepperoni. Add the chocolate covered raisins and chocolate cookies in small clusters as the sausage. Add some more white chocolate if desired. Place the cocoa powder into a fine sieve and light dust a few areas on the edge for color.
Makes 19 cupcakes
Cupcake of the Month got off to a great start with the Westies from our Cover. Take a look at our BLOG and you'll see all the variations on the Westies that people have sent to us. Send us a photo of your Westie Cupcakes at our e-mail above.
3 standard vanilla cupcakes baked in white paper liners
3 mini vanilla cupcakes baked in white paper liners
1 can (16 ounces) vanilla frosting
Brown, yellow, and black food coloring
1 cup dark chocolate frosting
6 mini marshmallows
1 tablespoon light or dark pink decorating sugar
9 black candy coated chocolate covered sunflower seeds
1 red fruit chew, (Starburst)
6 strands red licorice laces
1. Divide the vanilla frosting into thirds. Tint 1/3 of the vanilla frosting a golden brown with the brown and yellow food coloring, 1/3 light gray with the black food coloring and leaving the remaining 1/3 white. Spoon each color frosting into a separate ziplock bag
2. Cut 6 of the mini marshmallows in half on the diagonal for the ears. Press the cut sides into the pink sugar to coat. Cut the remaining 6 of the marshmallows on the diagonal to remove 1/3rd of the marshmallow. The larger piece is used for the muzzle.
3. Tape a bottom corner on each ziplock bag with the frosting. Flatten taped corner on each ziplock bag and cut out 2 small notches to make an “M” in the tape to make a small star tip.(page 000)
4. For the white westies, pipe a small dot of vanilla frosting with the star tip on lower half of a mini cupcake. Attach the large piece of marshmallow, flat side against cupcake and cut side toward bottom edge for the muzzle. Pipe several dots of vanilla frosting on opposite edge of mini cupcake and attach 2 sugared marshmallows as ears. Pipe several lines of vanilla frosting to cover the ears. Starting just above the marshmallow muzzle, pipe lines on either side to cover cupcake. Pipe smaller lines in the front to cover the marshmallow. Starting along the opposite edge of ears, pipe vanilla frosting “fur” over cupcake, 1/2 inch from edge. Continue piping rows of “fur” to cover the cupcake. (page 000) Add the black candy sunflower seeds as the eyes and nose. Cut the fruit chew into quarters. Use one piece to shape into a tear drop shape as the tongue. Press a knife onto the fruit chew to create a crease and pinch one end. Add the pink fruit chew for the tongue under the nose.
5. Starting along the outer edge of a standard cupcake, pipe the vanilla frosting with the star tip about 1/2 inch from edge. Continue piping rows of “fur” to cover the cupcake. (page 000) Place the decorated mini cupcake on its side on top of the standard cupcake. Add the red licorice lace as the leash. Continue with the other colored frostings to make other dogs.
Makes 3 purebreds
