The Handmaid’s Cupcakes
2 cups cream cheese frosting (230 g)
2 drops burgundy gel food coloring
12 red velvet cupcakes
12 round chocolate truffles
6 oz fondant (170 g)
How to Make It
Mix the burgundy food coloring with the cream cheese frosting.
Transfer the frosting to a piping bag fitted with a round tip and pipe onto the cupcakes.
Place the chocolate truffles on top of the frosting.
Take a small piece of fondant and flatten into a quarter-size circle. Place on top of a chocolate truffle and gently fold over the sides to resemble a bonnet. Repeat with the remaining cupcakes.
5 Ingredients or Less
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