Ingredients

　　Place orange round candy sprinkles (nonpareils) in a small bowl. Using an offset spatula, spread a smooth layer of untinted buttercream over each cupcake. Dip each frosted cupcake in sprinkles, rolling it around to coat completely. Cut 96 lengths (each about 3 inches) from licorice laces. Arrange three laces parallel to each other on each cupcake, one straight across the middle and the outer laces curved toward the edge. Lay a fourth piece in crosswise fashion over the other laces. Gently press licorice into frosting to adhere. Refrigerate 30 minutes to allow frosting to set.

　　Martha Stewart's Cupcakes