Well, almost. I found the candy Rudolph the Red-Nosed Reindeer cupcake toppers at Micheals but they didn't include some of the misfit toys: the polka dotted elephant or the sobbing rag doll.
But Rudolph was a crowd pleaser on Christmas Eve, on top of a red velvet cupcake filled with whipped chocolate buttercream and nestled in my special frosting recipe on top.
Notice I used less frosting on these little cakes. This recipe is so rich, just a little bit will do the trick. I frosted them using my Wilton 1A tip - my go to tip.
Clarice looks adorable popped on the light blue buttercream.
Didn't this little guy want to be a dentist? How ironic, he's now a sugar figure, set atop a pile of... sugar.
Here is the special recipe:
1 and 1/3 cups granulated sugar
1/3 cup water
4 egg whites, at room temperature (large are best)
1 and 1/2 lbs (6 sticks) unsalted butter (at room temperature)
Pinch of salt
In a medium saucepan over medium heat, mix together the water and sugar until it reaches 144 degrees on a candy thermometer.
While the sugar mixture is heating, use your stand mixer with a whisk attachment to beat the egg whites with the salt on medium speed until they are frothy, but not yet stiff to the point where they form peaks).
Turn the mixer to high speed and slowly pour the sugar syrup into the lightly beaten egg whites. The important part here is that your sugar syrup is 144 degrees F - it will cook the egg whites gently as you mix them on high speed.
Turn the mixer speed down to medium and let the mixture slowly cool. Turn off the mixer when the egg whites are stiff and firm peaks are forming.
Let the entire mixture cool to room temperature - very important - you can't rush this part, either. Resist the temptation to chill your egg whites.
When you are absolutely sure that the egg whites are cool, turn the mixer back on to medium speed and gradually add the room-temperature butter to the mixture, chunks at a time. The mixture will begin to thicken and become the consistency of high-quality buttercream.
I like to use this recipe for very special occasion frosting jobs - Christmas, wedding cakes, occasions like that. First of all, the butter alone is very expensive, and for this recipe, you really need to use the unsalted butter... and then add just a pinch. Otherwise, salted butter will make this frosting just too salty. This is a smooth, buttery frosting that is not to sweet - but it's an artery clogger... so use it sparingly.