What do you get when you take a cupcake, add a light meringue buttercream, then top it with a cookie?
Joy to the third power!
I've been thinking for a while about a way to get buttercream on a cookie, yet still have the perfect crisp decorating power of royal icing. It's not that I don't like royal icing, it's just that it's not as good as buttercream. Like not even in the same league. So when I was asked to creatively come up with a way to provide cupcakes with a sports theme, I decided that rather than decorating the cupcake tops with fondant (another icing that just isn't as good taste-wise as buttercream) I'd plop a cookie on top. Personally, I thought it was the best idea I'd ever had.
I chose to use swiss meringue buttercream because it's softer and stickier... meaning that when you pull the cookie off, a nice dollop of icing would come off right with it. Never fear, there was still plenty of icing left on the cupcake too.
The order called for 8 sporty themes, 4 flavors, and 80 cupcakes. My favorite was the chocolate peppermint, second only to the lemon lemon.
These two were my favorite cookie designs (and the most challenging to free-hand):
Just wait, next I'll be wrapping them in bacon and deep frying them!