Now that the kids are back to school and the year is in full swing - how about baking a batch of these for the kiddos when it's your turn for snack day - You will be the apple of everyone's eye with these delicious, adorable little treats.
- 1 can (16 oz) vanilla frosting
- Red concentrated food coloring
- 8 mini plain or chocolate covered doughnuts
- 8 vanilla cupcakes baked in red paper liners
- 4 Tootsie Rolls
- 6 green fruit chews (Jolly Rancher or Tootsie Fruit Rolls)
- 1 cup red decorating sugar
- 3 black candy coated chocolate-covered sunflower seeds (Sunny Seed Drops)
Spoon 1 Tbs. frosting into small zip-top bag, press out excess air and seal. Tint remaining frosting red with food coloring. Cut 1/2" from bottom of each mini doughnut with serrated knife and discard bottom piece. Spread some of red frosting on cupcakes and place mini doughnut piece, cut side down, on top. Place cupcakes in freezer for 10 minutes or until slightly frozen. For "stems," cut Tootsie Rolls in half lengthwise on the diagonal; shape each half into a "stem." For "leaves," roll out green fruit chews to 1/8" thickness; cut into 12 (1 1/2" x 3/4") leaf shapes. Make crease down center of each leaf with back of knife and pinch one end.
Place decorating sugar in shallow bowl. Working with one cupcake at a time, spread some of the red frosting in top and sides of doughnut and cupcake to fill in gaps and lightly coat, making doughnut top look like top of an apple. Roll frosted cupcake in sugar to coat. Repeat with remaining cupcakes. To create a bite mark, carefully remove 1 1/2" divot in side of one sugar-coated doughnut, using tines of fork. Snip small corner from bag with frosting; pipe thin layer of frosting to cover inside divot. Spread lightly with back of small spoon to smooth. Arrange sunflower seeds in frosting as "apple seeds," pointed ends toward center. Insert Tootsie Roll "stems" with green fruit chew "leaves" at top of apple cupcakes. Makes 8 cupcakes.
Recipe by WHAT'S NEW CUPCAKE? BY Karen Tack & Alan Richardson