Tasty Thursday

It's Pink Princess time! Try this fun recipe from Barbara Beery's newest release, Pink Princess Cupcakes.

Fairy Princess Hat
1 pound vanilla candy coating or almond bark
24 sugar ice cream cones
Assorted sprinkles and small colorful candies
Tubes of decorator’s frosting in different colors
24 vanilla cupcakes
1/4 cup rainbow sprinkles
Buttercream Frosting
Paste food coloring in different colors
Fruit by the Foot

1. Line two cookie sheets with foil and lightly spray with nonstick cooking spray. Set aside.

2. Melt candy coating according to package directions. Remove from heat and cool 10 minutes. Place ice cream cones on prepared cookie sheets, open side down. Dip bottom half of each cone into candy coating and decorate using candies, sprinkles, and decorator’s frosting. Put cookie sheets in freezer to chill for 15 minutes; remove.

3. Make cupcakes according to directions, but fold 1/4 cup rainbow sprinkles into the batter after it is completely mixed.

4. Frost cooled cupcakes and place 1 candy-coated ice cream cone, open side down, in the center of each cupcake.

5. Cut out strips of Fruit by the Foot to make a little pennant to add to the top of each princess hat.

Makes 24 princess hats

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