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Step 1 : Trim the marshmallows into round shapes. Place the corn syrup and coconut in separate small bowls. Lightly coat the trimmed marshmallows in the corn syrup to make sticky. Immediately toss the marshmallows in the coconut to coat. Transfer the coated marshmallows to a plate until ready to decorate.
Step 2 : Tint the vanilla frosting a pale beige by combining the cocoa powder and yellow food coloring. Spoon the frosting into a plastic resealable bag. Snip a small 1/8 inch corner from the bag. Pipe "spaghetti" strands of frosting all over the tops of the cupcakes, allowing some of the frosting to hang over the edge of the cupcakes.
Step 3 : When ready to serve, spoon some of the preserves on top of the frosted cupcakes to look like tomato sauce and add 2-3 marshmallow "snowballs" on top.