Page 273 - A Literary Holiday Cookbook

together and fill each cupcake with sprinkles.

5 To make the cream cheese frosting, beat cream cheese in a
medium bowl with a hand mixer on medium speed until fluffy. Sift in 1

cup powdered sugar and beat until combined. Beat in vanilla and

milk. Sift and beat in remaining powdered sugar.

6 In a piping bag fitted with a large star tip, add 1 large spoonful of

frosting. Add 2 drops of red gel coloring. Scoop in 2 large spoonfuls
of frosting and add 2 more drops of coloring. Continue alternating

frosting and coloring until the bag is full. Squish the bag in 3 to 4

spots where you see coloring to distribute it more evenly (no more
than that or the color may get grainy). Pipe roses by starting in the

center of each cupcake and circling outward in a spiral motion.

7 To make the buttercream frosting, beat butter in a medium bowl

with a hand mixer on medium speed until smooth. Sift in ½ cup
powdered sugar and beat until combined. Beat in milk and black gel

coloring. Sift and beat in remaining powdered sugar. Transfer to a

piping bag fitted with a small round writing tip (such as a Wilton #2
tip). Set aside.

8 To prepare the decorations, place the Milano cookies on a large

sheet of wax paper and coat with edible color spray. Allow to dry.
Use the black frosting to pipe the words “Eat Me” on each cookie.

Place each cookie on top of a cupcake.

9 Using a small, sharp knife, separate the Oreos so that each open

cookie has filling on only one side (using a knife prevents the circle

of filling from breaking). Spray the blank cookie wafers (the ones
without filling) with edible color spray, taking care to coat the sides as

well. Use the knife to gently transfer the circle of filling to the gold
cookies.