Springerle molds, originally from Germany, are used to form the pure white, spice-laden Christmas cookies of the same name. Yet the wooden molds are also useful for shaping rolled fondant into cupcake toppers in dozens of finely detailed designs, including Easter bunnies. You’ll need to use a springerle mold with a design that is three inches or smaller. Look for the molds from specialty retailers online, or see Sources, page 342. Fondant mimics the color of traditional springerle cookies, but if you can’t find it, use marzipan instead; although it is not white, you can tint it a desired shade with gel-paste food color (see instructions on page 299).

　　

Ingredients

makes 24

　　24 Carrot Cupcakes (page 25)

　　1/2 recipe Cream-Cheese Frosting (page 303)

　　12 ounces fondant

　　Cornstarch, for dusting

　　

Step 1

Make fondant bunnies: Using a small rolling pin, and working in batches, roll out fondant to 1/8 inch thick on a work surface lightly dusted with cornstarch. Use a pastry brush to lightly dust the springerle mold with cornstarch; place fondant over mold. Using your fingers, gently but firmly press fondant into mold to fully imprint. Remove mold. Invert fondant with image facing up. If the design has flaws, knead the fondant again and remold. Use a 3-inch round cookie cutter to cut around the design. Repeat with remaining fondant, dusting mold with cornstarch between uses, until you have 24 rounds.

　　

Step 2

Decorate cupcakes: Using an offset spatula, spread a thin layer of frosting over each cupcake. Place a fondant round on top of each, very gently pressing around edge to adhere. Decorated cupcakes can be refrigerated up to 2 days in airtight containers; bring to room temperature before serving.

　　Martha Stewart's Cupcakes