Frosty the Melting Snowman Cupcakes
24 vanilla cupcakes in red foil liners
1 roll Fruit by the Foot®
2 circus peanuts
1/4 cup dark chocolate frosting
1 bag white candy melts 10 ounces
24 Ferrero Rocher® almond and coconut truffles
1. Line 2 cookie sheets with wax paper. Line up cupcakes 2 inches apart.
2. To make scarves, cut fruit leather into 24 strips, ½ inch wide by 3 inches long. Cut a notch into the scarf ends. For carrot noses, cut circus peanuts into 24 triangles 1⁄8 by ¼ inch. Set aside.
3. Spoon the dark chocolate frosting into a pastry bag with a small round tip. Melt candy melts according to directions and place in zip-top bag.
4. Snip a corner from the zip-top bag. Cover a cupcake with the candy, allowing some to drip over the sides. While still wet, attach a truffle “head” and a candy scarf to the top of cupcake. Refrigerate for 5 minutes. Reheat candy and dip the large end