Candy Melt Cupcake Toppers
- Melt 2 ounces of red Candy Melts in the microwave. I microwaved mine for two 40 second intervals, stirring in between. Your microwave may run warmer or cooler so you may need to adjust the time accordingly.
- Put Candy Melts into a piping bag with a Wilton #2 round tip. Some talented people can pipe these decorations without a tip, jut sniping off the end of the piping bag. I am not one of these people. I always make my hole too big or too small so I like to use a tip.
- On parchment or wax paper, pipe different designs as desired. Remember, more pressure yields a fatter line. You want to use medium pressure to make sturdy enough decorations. Very delicate decorations break easily when you try and sink them in the cupcakes icing. Make more decorations than you need to allow for breakage. Allow to dry for 1/2 hour to 1 hour.
- Carefully remove decorations from parchment and gently push into the cupcake frosting.
1 stick butter, room temperature
8 ounces cream cheese
4 cups powdered sugar
1 tablespoon vanilla
Beat together butter and cream cheese. Add in vanilla and beat to combine. Slowly add in powdered sugar. A few teaspoons of milk or water may be added to reach a thinner consistency. I added maybe 2 teaspoons of water, which is a lot less than I do with my typical Wilton Buttercream. The cream cheese gives this frosting a much softer consistency to start with and if you aren't careful, you have a frosting that you cannot pipe. I piped the above cupcakes with a Wilton #12 round tip.