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Forget Me Not Cupcakes

green cupcakes with fondant fingers against a dark backdrop

5 from 1 reviews

There may be debate about the origins of tying a piece of string around your finger as a reminder, but there’s no debating that these cupcakes will be unforgettable! Whether sending them as party invitations or making them the center of your Halloween dessert line-up, these cupcakes are sure delight and deliciously satisfy even the scariest sweet tooth!

Ingredients

Instructions

  1. To make the fondant fingers, start with a small quarter-size ball of fondant.
  2. Roll the piece of fondant out until it is the length and width of your pinky. Trim an end if it gets too long.
  3. Use your thumb and index fingers to pinch the fondant on either side of where the knuckle join would be.
  4. Using a straw cut in half and rounded at the edges, make an indent for the finger nail.
  5. Use a ball tool to create an indent at the large end of the finger. Pull the ends to create a frayed effect.
  6. Use a scribe tool to carve out the knuckle joint lines, and score the finger repeatedly with short, shallow strokes to create texture.
  7. Repeat for each finger and set aside to harden. To get a slightly bent shape, lay them on something that will slightly elevate them, like a straw.
  8. For the coloring, brush each finger with baking cocoa. Use a damp paper towel to blotch away some of the cocoa to create a slightly uneven, organic finish.
  9. Repeat this step with the black powdered food coloring until you reach the desired effect.
  10. Tie a bow on each fondant finger using thread or embroidery floss.
  11. In a food processor, pulse your graham crackers until finely ground. Alternative, you can crush them in a large plastic bag with a rolling pin.
  12. In a small bowl, add blue and yellow food coloring, and mix with vodka or water to thin.
  13. Combine the graham cracker crumbs and food coloring, stirring until crumbs are evenly coated. Repeat until you reach the desired shade of green.
  14. Tint your frosting a mossy green using blue, yellow and brown food coloring.
  15. Scoop your green frosting into a piping bag and, using a large round tip (like an Ateco 809), pipe a swirl of frosting onto the tops of each cupcake.
  16. Dip the frosted cupcakes into the green graham cracker crumbs until the frosting is completely coated.

Notes

Keywords: halloween cupcakes, zombie cupcakes