Baby Jesus Cupcakes

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Baby Jesus Cupcakes

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Ingredients

  1. 12 cupcakes
  2. 1 to 2 cups vanilla frosting in yellow
  3. Yellow jimmies
  4. 12 Nutter Butter cookies (1 for each cupcake)
  5. Blue candy melts
  6. Chocolate candy melts or chocolate flavored almond bark
  7. Large open star tip (Wilton 1M Open Star Piping Tip)
  8. Piping bag
  9. Toothpick

Instructions

  1. Line a baking sheet with waxed paper.
  2. Melt blue candy according to package directions making sure not to overheat. If the candy gets too hot, it will seize. If desired, add 1 teaspoon vegetable shortening or coconut oil to make the melted candy pourable.
  3. Dip Nutter Butter cookies about ¾ of the way into the melted candy, allowing excess to drip back into the bowl. Place the cookie on waxed paper and allow to set completely.
  4. Transfer blue candy to a piping bag and snip the end. Drizzle over the candy-coated portion of the cookies. Allow to dry completely.
  5. Melt chocolate candy according to package directions making sure not to overheat. If the candy gets too hot, it will seize. If desired, add 1 teaspoon vegetable shortening or coconut oil to make the melted candy pourable.
  6. Using a toothpick, draw two half circles on the uncoated portion of each cookies to be the baby’s eyes.
  7. Transfer yellow jimmies to a shallow bowl.
  8. Pipe yellow frosting on each cupcake using an open star tip. Invert the cupcake and roll in jimmies to coat.
  9. Place one baby on each cupcake.

 

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