Pretty Fondant Bow Cupcakes
SUPPLIES & TOOLS:
- Wilton foodcrafting supplies
- Pearls Fondant Ribbon
- Brush Set
- White Pearl Dust Edible Accents
- Pure Lemon Extract
- White Standard Baking Cups
- 12-Cup Muffin Pan
- 10"x16" Cooling Grid
- White Ready-To-Use Decorator Icing—4.5 lb. Tub
- Teal Icing Color
- 9" Straight Spatula
- Plastic ruler
- Favorite cupcake recipe or mix
Make fondant bow 1 day in advance. Use knife and fondant ribbon to cut two strips per cupcake, each 2½"x7/8". Fold each strip over and use damp brush to attach ends. Stand loops on side and allow to dry overnight.
Use brush and equal parts white Pearl Dust/lemon extract mixture to paint loops inside and out. Allow to dry, 20 to 30 minutes.
Make cupcakes. Prepare batter following recipe directions. Bake cupcakes and allow to cool.
Ice cupcakes. Tint icing teal. Use spatula and teal icing to ice cupcakes smooth.
Assemble bow. For bow tails, use knife and fondant ribbon to cut two strips, 2"x3/8", and then cut ends diagonally at opposite angles. Use brush and white Pearl Dust/lemon extract mixture to paint tails. Allow to dry, about 15 minutes. For bowknots, use knife and fondant ribbon to cut strip, 1/2"x1-1/8" long. Shape the knot by pleating each end of fondant strip and wrapping it around middle of the end of bow loops. Use brush and equal parts white Pearl Dust/lemon extract mixture to paint knots. Use icing to attach tails, loops and knots to cupcake.
Project Tip: A classic cupcake wrapped with an elegant fondant bow makes a grand dessert statement for any occasion. To keep it easy, use Wilton Fondant Ribbons.