Written By Recipe Coordinator

This cupcake recipe will take the sting out of going back to school! Set some time aside and make this cupcake recipe together with your straight A student.

 

Ruler

 

1 cup white frosting

yellow food color

1/2 cup chocolate frosting

zip top freezer bag

 

Book

 

1 teaspoon white Frosting Dough (see below)

AirHead candy

 

Pencil

 

Oreo Cookie Sticks

1 1/4 cups white frosting

orange food color

yellow food color

pink food color

1 teaspoon Frosting Dough (see below)

1/2 cup chocolate frosting

zip top freezer bag

 

Frosting Dough

 

1/2 cup vanilla or white frosting

1 1/2 cups confectioners' sugar

 

1. Place decorations on top of frosted cupcakes dipped in sprinkles.

 

Ruler:

 

1. Place Hershey’s Milk Chocolate Fun Size Bars on wire rack.

 

2. Spoon 1 cup white frosting into a glass bowl; tint yellow.

 

3. Microwave 5 to 10 seconds or until just pourable.

 

4. Spoon over chocolate bars to cover; let set.

 

5. Spoon 1⁄2 cup chocolate frosting into zip top freezer bag; snip off tiny corner of bag.

 

6. Pipe ruler markings onto each coated bar.

Book:

 

1. Roll 1 rounded tsp white Frosting Dough into a ball.

 

2. Unwrap an AirHead candy. Fold in half with ball in center; press slightly.

 

3. Cut off excess from 3 edges.

 

4. Slightly open to form book.

 

Pencil :

 

1. Cut Oreo Cookie Sticks into 1 1⁄2-in. pieces.

 

2. Place on wire rack. Spoon 3⁄4 cup white frosting into small glass bowl; tint orange-yellow.

 

3. Spoon 1⁄2 cup white frosting into another small glass bowl; tint pink.

 

4. Roll 1 tsp white Frosting Dough into a ball; cut into a triangle for a pencil tip.

 

5. Microwave pink frosting 5 to 10 seconds or until just pourable.

 

6. Dip one end of each cookie stick into pink frosting; place on rack.

 

7. Microwave yellow frosting as above; spoon over remaining part of cookie stick.

 

8. Place 1 white pencil tip onto end of cookie; let set.

 

9. Spoon 1⁄2 cup chocolate frosting into zip top freezer bag; snip off tiny corner of bag.

 

10. Pipe lines where pink meets yellow and on tip of point.

 

Frosting Dough:

 

1. Stir 1⁄2 cup canned vanilla or white frosting and 1 1 ⁄2 cups confectioners’ sugar in medium bowl; knead until a smooth dough forms.

 

2. Wrap airtight in plastic wrap until ready to use.

 

3. Store at room temperature.

 

4. Makes 1 cup.

 

Recipe and photo courtesy of Woman’s Day Magazine.

 

Hershey's Milk Chocolate Fun Size Bars

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