TEE CAKES
A frosted cupcake covered in candies; the "tee" is a plastic champagne glass swirled with melted chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 12 Cupcakes
Number Of Ingredients 5
Steps:
- With offset spatula, spread about 3/4 cup buttercream onto each cupcake, leaving bottom 1/2 inch unfrosted; smooth frosting into ball shape. Starting at top, gently press candy chocolates into frosting, covering sphere to make "golf-ball dimples." Refrigerate until firm, 15 to 30 minutes.
- Make tees: Microwave coating chocolates, 1 color at a time, in heatproof bowl on high 30 seconds; stir. If not completely melted, microwave in 10-second increments, stirring after each. Stir until smooth. Pour 1/2 cup into champagne glass; tap glass on counter, and rotate slowly to coat evenly. Repeat with remaining 11 glasses. Refrigerate until set, 30 to 45 minutes.
- Gently set unfrosted cupcake bottoms into coated tees. Serve immediately or refrigerate up to 5 hours.
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