Edible Cupcake Wrappers - White Chocolate Snowman
Prep Time
30 mins
Total Time
30 mins
 
Turn ordinary cupcakes into Snowmen by using 100% edible White Chocolate Cupcake Wrappers.
Course: Dessert
Cuisine: American
Keyword: christmas desserts, edible cupcake wrappers, white chocolate snowman
Servings: 6
Author: Beth Jackson Klosterboer
Ingredients
  • 12 ounces white modeling chocolate* recipe on my Chocolate Making Tips page
  • black and orange food coloring
  • pink luster dust
  • 6 cupcakes
  • frosting
Supplies:
  • non-stick baking mat or use a gallon size zip top bag
  • large fondant rolling pin or wooden rolling pin
  • pastry wheel pizza wheel, or knife
  • small tear drop cutter
  • small round plunger cutter or use a #9 or 10 round pastry tip
  • #5 round pastry tip
  • pastry bag and big star tip for piping frosting on cupcakes
  • *You'll use approximately 1 1/2 ounces of modeling chocolate per cupcake. The amount will vary based on how thick you make your wrappers and on the size of your cupcakes.
Instructions
  1. Print a copy of the cupcake wrapper template, resizing it as needed to fit around your cupcakes.
  2. Cut out around the template.
  3. Wrap it around one of your cupcakes, to see if it is the right size. You need the template to overlap at the ends by at least 1/2 inch, so adjust the template as needed. Re-size then cut out a new template.
  4. Roll out modeling chocolate on a non-stick baking mat using a fondant roller. Cut out around the template using a pastry cutter/pizza wheel. Check to make sure they fit around your cupcakes with enough overlap to seal the seam.
  5. Color some modeling chocolate orange and some black.
  6. Roll them out on a non-stick mat.
  7. Use a tear drop cutter to cut out carrot noses and a small round plunger cutter to make eyes.
  8. Brush water onto the back side of the eyes and nose and press them onto the modeling chocolate cupcake wrapper.
  9. Press the pointed tip of a #5 pastry tip down into the dark modeling chocolate. Turn the tip upside down and tap it on your work surface, allowing the tiny black dot to fall out. You'll need 7-9 dots per smile.
  10. Attach all but the top two dots.
  11. Brush on a small circle of pink luster dust, then attach the top two dots over the pink spots.
  12. Wrap the decorated modeling chocolate cupcake wrapper around a cupcake.
  13. Brush water on the end pieces and press together. If your modeling chocolate has dried, rub the water on with your finger, making it a bit sticky.
  14. Press together the seam.
  15. Pipe on a swirl of frosting.
  16. I suggest wrapping your cupcakes the day you will use them. Store in airtight plastic container. Do NOT refrigerate.
  17. These cupcakes are meant to be eaten using a fork, and the entire thing is edible.