Ingredients

24 Banana-Pecan Cupcakes (page 41)

　　Swiss Meringue Buttercream (chocolate variation; page 305)

　　48 chocolate candy wafers, such as Necco

　　12 ounces rolled fondant

　　Yellow gel-paste food color

　　Cornstarch, for work surface

　　

Step 1

Using a paring knife, make a small slit in opposite sides of cupcake, just above the liner. Insert two candy wafers into slits for ears, securing with dabs of buttercream, if necessary. Using an offset spatula, spread top of cupcake and wafers with frosting in a smooth, even layer. Repeat with remaining cupcakes.

　　

Step 2

Tint the fondant pale yellow with gel-paste food color (see page 299 for instructions) and roll out to 1/8 inch thick on a work surface lightly dusted with cornstarch. To create the mouth, cut out a round of fondant using a 2-inch cookie cutter. Cut out a second piece of fondant using a 3-inch fluted flower cookie cutter; slice off two petal portions from the flower for the eyes. Make the ear pieces by cutting two 7/8-inch rounds from the remaining flower petals; trim circles with a knife to create one straight edge on each.

　　

Step 3

Arrange fondant shapes on cupcakes, starting with the eyes and then slightly overlapping the round mouth piece over the eyes, and facing the straight edge of each ear piece inward. Fill a pastry bag fitted with a small plain tip (#3) with buttercream; pipe eyes, nose, and mouth details on fondant. Refrigerate 30 minutes to allow frosting to set. Cupcakes are best served the same day they are decorated; keep at room temperature.

　　Martha Stewart's Cupcakes