Submitted by Karen Tack
Author of "Hello, Cupcake!"
Red food coloring
1/4 c. vanilla frosting
1 mini plain doughnut
1 unfrosted vanilla cupcake
1/4 c. red decorating sugar
1 chocolate caramel, Tootsie Roll
1 spearmint leaf
- Tint the vanilla frosting red with the food coloring. Cut the doughnut in half crosswise to get 2 circles (the same way you'd cut a bagel into two halves). Spread some of the red frosting on top of the cupcake. Place one doughnut half on top of the cupcake, rounded side up and cover with the remaining frosting to create a rounded top with an indent in the center. Make the frosting as smooth as possible.
- Place the sugar in a small shallow bowl. Gently roll the top of the cupcake in the red sugar to coat evenly. Smooth the sides by gently pressing with fingertips.
- Cut the Tootsie Roll in half lengthwise and gently roll one end between your fingers to make it pointed. Curve slightly to make the stem. Cut the spearmint leaf in half crosswise to get 2 leaves.
- Insert the Tootsie Roll stem, pointed end into cupcake, in the indentation as the stem. Place a leaf near the stem.