Princess Cupcakes These princess cupcakes will make a stunning centerpiece for a special birthday party. The princess cake decorations are so impressive, they’re almost too pretty to eat. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 15, 2019 Print Share Share Tweet Pin Email Prep Time: 2 hrs Chill Time: 30 mins Total Time: 2 hrs Servings: 12 Yield: 12 (2-1/2 inch) cupcakes Jump to Nutrition Facts Ingredients Flat tart taffy candy, such as Airheads 4 cup Creamy White Frosting or canned creamy white frosting Pink, yellow, or purple food coloring 12 2.5 inch cupcakes in paper bake cups (any flavor) 12 rolled sugar ice cream cones Multicolor decorative sprinkles Small decorative candies Creamy White Frosting 1 cup shortening 1 ½ teaspoon vanilla ½ teaspoon almond extract 4 cup powdered sugar 3 tablespoon milk Directions Place Airheads candies on waxed paper. Microwave on 100 percent power (high) for 5 seconds. Flatten candies and cut into ribbons; set aside. In a medium bowl combine half of the Creamy White Frosting and enough food coloring to make desired color. Stir until well mixed. Place the tinted frosting in a microwave-safe bowl. Microwave on 100 percent power (high) for 20 to 30 seconds or just until melted. Stir well and set aside to cool slightly. Meanwhile, frost cupcakes with some of the remaining white frosting. Lightly cover; set aside. When melted frosting is cooled but still pourable, hold each ice cream cone over the bowl and spoon melted frosting over cone to cover, allowing excess to drip into bowl. Place frosted ice cream cones, pointed ends up, on a wire rack set over waxed paper. While frosting on cones is still wet, decorate cones with sprinkles. Press one end of a taffy ribbon into the top of each cone, letting ribbon spiral down cone. Chill cones in refrigerator about 30 minutes or until firm. Place some of the white frosting into a pastry bag fitted with a round tip; pipe designs on cones. Let cones dry completely. Place cones on top of frosted cupcakes, pressing into frosting to secure. Arrange small decorative candies around bottoms of cones. Makes 12 (2-1/2-inch) cupcakes. Creamy White Frosting In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in remaining powdered sugar. Gradually add milk until frosting reaches a spreading consistency. Makes about 3 cups. Print Nutrition Facts (per serving) 640 Calories 30g Fat 91g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 640 % Daily Value * Total Fat 30g 38% Saturated Fat 10g 50% Cholesterol 43mg 14% Sodium 166mg 7% Total Carbohydrate 91g 33% Total Sugars 72g Protein 4g Vitamin C 2.4mg 12% Calcium 40.4mg 3% Iron 1.3mg 7% Potassium 68mg 1% Fatty acids, total trans 3g Folate, total 40.3mcg Vitamin B-12 0.2mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.