Beach Crab Cupcakes
 
 
Yield: 24 cupcakes
Ingredients
  • 24 cupcakes
  • Batch of frosting to frost 24 cupcakes
  • 2 cups graham cracker crumbs
  • 48 Sour Patch Cherries
  • 48 candy eyes
  • 60 toothpicks, cut in half
  • 24 gummy peach rings
  • 24 gummy orange slices
Directions
  1. Frost the cupcakes, reserving a small amount of the frosting for the eyes. Sprinkle the tops of the frosting cupcakes with graham cracker crumbs.
  2. To make the eyes, use a small amount of icing to attach one candy eye to each small round sour gummy. Insert 1 toothpick piece into each prepared eye.
  3. To make the claws, cut the gummy peach rings in half. Insert 1 toothpick piece into each crescent shaped gummy peach half.
  4. To put together the crab, insert a toothpick piece into the bottom of the flat part of the gummy orange slice. This will be how the crab gets set on top of the cupcake. Take the two prepared eye toothpicks and insert them both onto the top curved part of the gummy orange slice. Finally, insert one prepared claw onto each side of the crab. Insert the crab onto a frosted cupcake then repeat for the remaining cupcakes.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/08/10/beach-crab-cupcakes/