Ingredients
Cupcakes (any flavor)
Swiss Meringue Buttercream for Cupcake Decorating
Unblanched almond slices
Black jelly beans
Chocolate-covered sunflower seeds
Pastry bag
Small multi-opening tip
Preparation
Frost tops of cupcakes with a thin layer of buttercream. Fit pastry bag with small multi-opening tip, and fill with buttercream. Pipe “hair” all over the top of each cupcake, placing the tip on the frosting, squeezing gently, and pulling bag upward. Insert almonds around perimeter of each cupcake, into the sides of frosting to create spikes. Use jelly bean for nose and sunflower seeds for eyes on top of each. Repeat with remaining cupcakes.
