October 20, 2011
24 honey wheat pretzel twists
12 green spearmint leaves
Orange Sugar Sprinkles
1 chocolate baking square (to melt)
12 plain mini doughnuts (cut in half - to make two thinner circles)
1lb. powdered sugar
2 sticks butter
2 tsp. vanilla
Water or milk
Bake a batch of 24 cupcakes. I used vanilla, but I wish I would have had time to make pumpkin cakes!
Cream the butter for the frosting. Gradually add the powdered sugar and vanilla. Add water or milk until the desired consistency is reached (usually 3-4 tbsp).
Cut 12 mini donuts in half. Frost the top of the cupcake with a thin layer of buttercream. Place the cut doughnuts on top. Frost the entire top of the cupcake and doughnut.
Break the end of a honey wheat pretzel off and place the remaining pretzel all the way into the center of the cupcake. Cut a green gummy spearmint leaf in half and place on top of cupcake.
Melt baking chocolate (not chocolate chips, as they will not harden) and and place in plastic bag with tip cut off. Pipe small stems onto wax paper and allow to harden. Once hardened, remove and place on top of cupcake. Sprinkle with orange sugar sprinkles.