Lion Cupcakes Roarrrr Recipes

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".

Steps:

• Measure 1/2 cup buttercream, and tint with pink food coloring to desired shade; transfer to a pastry bag fitted with a small round tip; set aside. Divide remaining buttercream equally between two bowls. Into one bowl, stir melted chocolate; set aside.
• Frost half of the cupcakes with the plain buttercream for the lambs, and half with the chocolate buttercream for the lions: set aside.
• For the lamb cupcakes: Arrange the halved mini marshmallows around the perimeter of each plain-buttercream cupcake, in two concentric circles. Leave room for ears on the edges, and an empty circle in the center for the face. Place halved full-sized marshmallows in reserved spots for the ears. Place two mini chocolate candies in upper half of each empty circle to make the eyes, and a bubble gum triangle for the nose.
• For the lion cupcakes: Press coconut into the edge of the chocolate-buttercream on the cupcake to create a mane. On each cupcake, pipe a small dot of pink buttercream in the center to form a nose, then arrange two gumdrop halves on either side of the nose for cheeks. Stick three licorice pieces into buttercream on either side of cheeks for whiskers. Place two mini chocolate candies over gumdrops for eyes.