Ingredients

　　Cupcakes disguised as little holiday presents, with trim candy bows, appear ready to be “opened” and eaten. Cut red sour belt candy into a 7-inch length; fold ends under to form a 3-inch bow, leaving space between ends. Cut a 2-inch length from sour belt; wrap around middle of bow. Using an offset spatula, spread a smooth layer of buttercream over cupcakes, then arrange two 1 1/4-inch-long strips of sour belt in middle of cupcake on opposite sides, leaving space in between. Top with candy bow, centering it over the pieces.

　　Martha Stewart's Cupcakes