Per dancer, you'll need:

1 regular size cupcake, paper liner removed
1 mini cupcake, paper liner removed
2 vanilla wafers
3 small, thin stick pretzels
2 Tbsp., approx. vanilla melting wafers or premier white baking chips
Vanilla frosting
Chocolate frosting small amount for hair and eyes
Red jellybean for feet
1 flat cookie, about 3" diameter for base
2 fruit roll-ups, assorted colors for dress and bow
Red heart or dot décor

Place the white melting wafers or baking chips in a Ziploc bag (do not seal bag). Microwave for 10 seconds at a time until melted, massaging the bag in between, to smooth it together. When melted, work the material to the corner of the bag. Remove air, and zip bag closed. Snip a 1/8" corner from the bag.

Squeeze a large dot of melting wafer onto the bottom of a vanilla wafer cookie, place one pretzel stick onto the dot and add the other cookie on top. The stick should extend a couple of inches to form a neck and the cookies will adhere to each other with the melted white wafers. Refrigerate about 5 minutes until set.

Frost the top of each cupcake. Invert the large one, and place it on the large cookie. Invert the mini cupcake and put it on top of the larger cupcake. This forms the body. Spread a thin layer of white frosting on the stacked cupcakes. Pipe (with a pastry bag or another Ziploc bag) a wavy line of white frosting, about 1/4" tall, around the base, to form the petticoat. Cut the jellybean in half and press into the frosting to make feet.

Unroll a fruit roll-up, and gently stretch it so it is about 6" square. Drape it over the cupcake stack to make the dress. Snip the ends to make an even hem all around. From the other fruit roll-up, add a strip of contrasting color, if desired, on the front (neck to hem). Cut another circle about 3" diameter and drape over the top for the collar.

Poke a hole in the top, and insert the head/neck assembly. Poke holes at the shoulders (gently lift the collar to do so) and add the remaining pretzel sticks for arms.

Using white frosting, pipe trim around her neck, the edges of the collar and the hem. Using chocolate frosting, pipe on her hair and eyes. Pipe on a small dot at her mouth and cover with a heart décor. Fashion a small bow out of the remaining scraps of fruit roll-up and press into hair.

Tip from Ginny's test kitchen: If you're having trouble making some of the details, try chilling your frosting briefly. Refrigerate, in the bag, for about 10 minutes before piping.

This cupcake idea was inspired by designs found in "Hello, Cupcake!", by authors Karen Tack and Alan Richardson. We thought it was perfect for Cinco de Mayo or you can create this cupcake anytime you want to add a Latin beat to your next celebration.

Happy Cooking!

—Ginny