These miniature penguin cupcakes are ideal for winter festivities or baking days with children because they are so delightful to create. They are stunning, simple to put together, and each one seems like a cute little figure that you made.
Components
Twelve little chocolate cupcakes, either purchased or baked at home
chocolate frosting, 1 cup
12 little Oreo cookies (cut in half for wings)
24 candy eyes
12 orange M&Ms or jelly beans (for beaks)
one-fourth cup of white sanding sugar
You can use mini marshmallows cut in half if you don’t have candy eyes.
Steps
1.Cover the cupcakes with frosting.
Apply a little swirl of chocolate frosting to each tiny cupcake. Don’t strive for perfection because the penguins will take care of most of it.
2.Make the stomach.
To give the frosted cupcake a snow-like little tummy, dip its center gently in white sanding sugar.
3.Include the wings.
Two Oreo halves should be pressed softly into the sides. Just give them a little nudge if they appear uneven; they are quite forgiving.
4.Put the eyes in place.
Place two candy eyes close to the summit. They instantly impart character to your penguin.
5.Include the beak.
Under each eye, push one orange candy. A little bent beak is charming, so it’s fine if it leans.
6.If necessary, make any needed corrections.
To keep the ornaments in place, give each cupcake a light push.
Chef’s Advice
If your frosting is too soft, put the cupcakes in the fridge for 10 minutes before adding the eyes and wings.
Gently press the frosting with a spoon before dipping in sugar for a cleaner belly.
Keep them refrigerated in an airtight container for a maximum of two days to prevent the wings from moving.
Variations
Snowy Penguins: Use vanilla frost instead of chocolate for a lighter appearance.
Peppermint Penguins: For a joyful bite, sprinkle broken candy cane around the borders.
Child-Friendly Craft Version: Allow children to create their own penguins using bowls filled with ornaments.