Pencil Cupcakes Recipe
Additional ingredients to prepare cake mix per package instructions
Pink and white candy melts
Mini chocolate chips
Prepare cupcakes according to box instructions. Let cool completely.
Cut wafer cookies into a point using a sharp knife.
Melt white and pink candy melts in separate bowls.
Add a stripe of melted pink chocolate to the uncut end of the cookie then add some melted white chocolate to the pointed end
Place a mini chocolate chip on the pointed end to mimic the tip of the pencil.
Fill a piping bag with whatever piping tip you like and your white frosting.
Place a swirl of frosting onto your cupcake and top with one of the pencil cookies.
Serving Size (1 Cupcake), Calories 220 (Calories from Fat ), Total Fat 10g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 25mg, Sodium 190mg, Total Carbohydrate 31g (Dietary Fiber 1g, Sugars 21g, Includes 19g Added Sugars), Protein 2g, Potassium 68mg, thiamine 0mg, Riboflavin 0mg, niacin mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 0mg, Vitamin D 0mg, Calcium 24mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.