12pcsof your favorite vanilla cupcakes(we baked ours in yellow cupcake liners)
2cupsconfectioners’ sugar
1stickbutter, softened
2tbspmilk
1tspvanilla extract
2ozbrown fondant
12cubescaramel candy
1red decorating frosting
1yellow decorating frosting
Instructions
Allow your cupcakes to cool completely before decorating.
Start by preparing your buttercream: in a stand mixer, start beating sugar, butter, milk and vanilla extract on medium. Gradually increase to high. Beat until a semi-stiff consistency is formed.
Ice each one of your cupcakes with a frosting bag.
Line a baking sheet with wax paper and start rolling out your fondant into small ¼-inch spheres. Then, roll them into cylinders with rounded ends – these will be your “hot dogs”.
Start kneading each caramel candy and flatten each one out to be about 1 inch in diameter. It will act as your “hot dog bun.”
Place your fondant “hot dog” in the center of your flattened caramel candy and wrap. Decorate with red and yellow frosting (as ketchup and mustard) and place on top of each cupcake.