Best Lion Cupcakes Roarrrr Recipes

Lion Cupcakes - Roarrrr! image

Provided by Mom2Rose

Categories Dessert

Time 20m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 7

24 cupcakes, premade
1 (14 ounce) bag flaked coconut
1 (16 ounce) container chocolate frosting (or caramel frosting)
96 pieces thin black licorice (approx 3/4-inch)
48 small white gumdrops
48 brown miniature M&M's chocolate candies (or brown reeses pieces)
pink icing

Steps:

Preheat oven to 325.
Toast coconut on a cookie sheet in a single layer for 6-10 minutes until lightly brown (stir coconut every 2-3 minutes while toasting).
Frost cupcakes with frosting.
Roll edges of cupcake in toasted coconut to make the lion's "mane".
Place 2 gum drops side by side in the lower/middle of the cupcake.
Place 2 licorice "whiskers" on each side tucked partially under the gum drops to adhere.
Place 2 m&m "eyes" above the gumdrops.
Place a dab of pink icing below eyes and above the gumdrops to make the "nose".

Nutrition Facts : Calories 178.8, Fat 8.6, SaturatedFat 5.8, Sodium 79.7, Carbohydrate 26.1, Fiber 0.9, Sugar 21.8, Protein 0.8

Lion Cupcakes image

Number Of Ingredients 8

24 Yellow Buttermilk Cupcakes (page 26)
Swiss Meringue Buttercream (page 304)
Pink gel-paste food color
2 ounces semisweet chocolate, melted and cooled (see page 323)
48 mini brown candy-coated chocolates, such as M&M's
24 white gumdrops, halved crosswise
1 small bag (about 5 ounces) black licorice laces, cut into 1-inch long pieces
1 package (7 ounces) sweetened shredded coconut, toasted (see page 323)

Steps:

Tint 1/2 cup buttercream pale pink with gel-paste food color. Transfer to a pastry bag fitted with a small plain tip (#4). Add melted and cooled chocolate to remaining buttercream, and stir until combined with a flexible spatula.
Using an offset spatula, spread cupcakes with chocolate buttercream in a smooth, even layer. Attach two candy-coated chocolates for the eyes and two gumdrop halves, cut sides down, for the cheeks. Arrange three licorice pieces in the buttercream on each side of gumdrop cheeks for whiskers. To make the nose, pipe a dot in the center with pink buttercream. Gently press toasted coconut around the edge of cupcake to resemble a mane. Refrigerate 30 minutes to allow frosting to set. Cupcakes are best served the same day they are decorated; keep at room temperature.