Fish Cupcakes for summer

There is a great recipe I found in the end of summer, all cute! It comes from Martha Stewart Living is a lovely sherbet ice cream, pound cake fish! Jusy a warning that if the party to ensure that all children are fed a toothpick be deleted!

Using adhesive fruits and candy eyes, you can change into a fish spoon sherbet pastels. Local development pound cake muffin cup and top it sherbet. Man the mouth and fins cut off fruit slices - triangular fin and strip processing into circle mouth. Eyes are made of white decoration interspersed with small drops of chocolate candy.

fish cupcakes for summer idea

Ingredients

1 1 / 2 pint of sherbet in a variety of flavors such as pineapple, lemon, raspberry, orange

Jelly fruit candy slices of 24 different colors, decorated

A tablespoon of chocolate chips, melted and cooled

24 white small round candies for decoration

A store-bought pound cake, 10.75 oz

Direction

1.Wrap a rimmed baking sheet of plastic, packaging, pulled taut over the top plate. Scoop desired taste, with a 2 3/4-inch ice cream, sherbet, they gently ground down to plastic packaging, your work. Spoon should not touch the metal, which will help them maintain their round. Freeze until set, about 30 minutes.

2.Meanwhile, the decorations: jelly candy stand upright on the block. Longitudinal vertical cut candy into 3 slices. Chip cut in half the fins and tail. You should have 6 fish in each half of the same color. Thin strips cut from the middle strips of 12; pinched together to form the end of lap mouth. Use a string of blunt, the melting point of chocolate candy white eyes and let stand until set.

3.Cut cake into 3 layers. Cut out four rounds of each with 1 2-inch cookie cutter. Double in the bottom of each muffin paper liners.

4.Working quickly, put a spoonful of jelly cake above the liner. Jelly gently placed two of the fins on both sides of pans, 3 in the back of the tail fin on top of a climb. Sugar eyes. Fish freezer. Spoon remaining repeated use of each one. Freeze until set, 1-5 hours before serving.