turtle cupcakes
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Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Cupcakes - your favorite recipe will do
  • Frosting: any is fine but I used 8 ounces room temperature cream cheese, 1 stick of room temperature unsalted butter, ½ teaspoon vanilla extract, ¼ teaspoon almond extract, ½ pound of powdered sugar, and a pinch of salt all mixed in a stand mixer until smooth.
  • Sour Peach Gummi Rings candies (for the turtle shell outer ring)
  • Gumdrop candies (for the turtle heads)
  • Spice drops (for part of the turtle shells)
  • Sour patch watermelon and Rips candies (for the fins). Spearmint Leaves candies were used in the original recipe but I couldn't find them in my local stores - I checked three places!
  • Mini chocolate chips (for eyes)
  • Toothpick
Instructions
  1. Frost the cupcakes.
  2. For each cupcake, place a spice drop in the center of a Gummi Ring to create a turtle shell.
  3. Set the shell atop the cupcake, pressing down slightly to stick it in place.
  4. For fins, use a fondant or aspic cutter to cut into correct shapes (see my photos above)
  5. For the head, use a toothpick to poke eyeholes in the sides of a green gumdrop.
  6. Press a mini chocolate chip into each hole.
  7. Set the head in place, again pressing down slightly so that it sticks to the frosting. Press fins into place.
  8. Store at room temperature if serving on the same day and if using cream cheese frosting. Otherwise, may refrigerate to firm up frosting. If using cream cheese frosting, I recommend bringing cupcakes to room temperature for about 30 minutes before serving.
Recipe by story of a kitchen at https://www.storyofakitchen.com/miscellaneous-recipes/turtle-cupcakes/