You know it!!! I’m back with more marshmallow cupcake toppers for YOU to love.
The truth is that they are ALL my favorite because I made them with marshmallows and I was able to let my creativity run wild, hahaha.
Doing projects like these and teaching people how to recreate them is one of the best things about my position with KRAFT JET-PUFFED Marshmallows.
Grab these items and let’s get started!
I hope you love them as much as I do
GOBBLE GOBBLE TURKEY
MAKE: Snip the small corner of 1 Candy Corn Marshmallow with food scissors. Snip a small piece of red candy and mold into turkey’s gobble. Attach beak, gobble and eyes onto a chocolate disk using frosting. Draw in pupils on Mallow Bits. Set aside. Smear thin layer of frosting onto top of cupcake, dip cupcake into green coconut. Pipe a big dot of chocolate frosting onto the center of the cupcake top, insert 5 Candy Corn Marshmallows around it to look like feathers. Pipe another small dot on front of “body” and attach chocolate disk face.
TIP: If you don’t have any chocolate disks, you can just attach the face parts directly into the frosting dot you piped.
By the way…
Here’s how you color coconut:
Pour coconut flakes into plastic zip-top bag, add a few drops of food coloring, zip tight and shake-shake-shake until all flakes are colored evenly.
MAKE: Thin out the marshmallows with rolling pin. Cut out leaves with press punch cutters, Draw veins with green marker. Place each leaf on top of a paper towel and spray each one individually to prevent color over-spray. Once the yellow, orange and red leaves have been sprayed, place them next to each other and carefully spray green color on an angle. This will just give them a “realistic”color effect.
EMBELLISH: Add a few gold pearls to the frosting.
TIP: If you can find smaller cutters, use them! I think adding one leaf of this size to each cupcake would look better as oppose to all three. You know… less is more 😉
MAKE: Dip scissors in water, cut marshmallow in half. Cut a large triangle out of one half. “Paint” or dip marshmallow pie slice into Candy Melt. Set aside to harden. Remove wrappers from caramels, place in microwave safe plate and heat for 10 seconds. Remove from microwave and quickly mold into a ball. Roll out with rolling pin into a long rectangle as wide as the pie slice and long enough for crust. Use knife to cut out pie slice outline on caramel. Attach slice to crust with more candy melts. Press caramel border with round ball sculpting tool, fold up and attach to slice with candy melt.
EMBELLISH: Sprinkle ground cinnamon on the frosting. Pipe a swirl of frosting on top of pie slice.
GRAB: 1 JET-PUFFED Large Marshmallow, 1 JET-PUFFED Toasted Coconut Marshmallow, 2 Tootsie Rolls, 1 BAKER’S chocolate disk, WILTON brown and blue extra fine FoodWriter markers, WILTON Ruby Red Pearl Dust, WILTON Yellow Candy Melts, WILTON Autumn Leaves Sprinkles, green BAKER’S Coconut and 1 pretzel sticks.
MAKE: Place large marshmallow on a paper towel and spray evenly with yellow color mist. Set aside to dry. Cut out both ends and sides of toasted coconut marshmallow, snip zig- zag pattern off of them. Attach around face with yellow candy melts. Draw eyes, nose and mouth with brown marker. Draw in eyes with blue marker. Mold 1 Tootsie Roll into hat top and roll out the second to cut out hat’s base. Attach both pieces with yellow candy melt. Use tweezers to attach 2 leaf sprinkles on hat ribbon. Set aside to harden. Attach hat with more yellow candy melt. Dab luster dust on checks with decorating brush.
EMBELLISH: Attach green coconut to top of cupcake with frosting, next swirl chocolate frosting over it and place scarecrow head on top. Crack pretzel stick in half and insert it on frosting to look like arms.
TIP: If Tootsie Rolls are too hard to mold, unwrap and heat in microwave for 20 seconds.
MAKE: Place marshmallow on top center of cookie. “Paint” hat with black candy melts. Set aside to harden completely before handling. Pipe ribbon around hat with frosting. Snip corner of yellow candy and mold into a small square. Use scissors to punch whole on center. Attach “buckle” to hat.
EMBELLISH: Sprinkle leaf sprinkles all over before placing hat on it.
TIP: If you don’t have black candy melts, you can use BAKER’S Dipping Chocolate.
MAKE: Dip scissors in water, cut marshmallow in half. Smear yellow candy melt on one side of half marshmallow, immediately attach Mallow Bits. Evenly spray yellow color mist all over. Set aside to dry. Roll out green candy enough to wrap around corn cob. Shape “husk” around the cob like you’d like it to look. It will harden in place.
EMBELLISH: Sprinkle cookie crumbs onto frosting to make it look like dirt in a corn field.
GRAB: 3 JET-PUFFED Pumpkin Spice Mallows and WILTON Green Candy Melts.
MAKE: Gently press marshmallows directly onto frosting into place. Melt green candy melts in piping bag in microwave until smooth. Snip very small opening on tip of bag and pipe swirl vines on top of pumpkins connectiong them to each other.
TIP: You can draw Jack O’ Lantern faces on these pumpkin with WILTON Black Extra Fine FoodWriter Markers for a cute Halloween Pumpkin Patch Trio cupcake!
MAKE: Dip scissors in water, cut marshmallow in half. Remove wrappers from caramel, place in microwave safe plate and heat for 10 seconds. Remove from microwave and quickly mold into a turkey leg. Insert bone sprinkle. Put caramel leg in place over marshmallow body and “paint” with candy melts. Set aside to harden completely before handling. Smear a thin layer of frosting over cookie and press green coconut onto it. Press turkey on top of it. Toss some leaf sprinkles around it.
TIP: You can also use corn flakes crispy cereal treats in place of cookie with green coconut to create a leafy platter.
Which topper was your favorite?