Dinosaur cupcakes recipe

Pinterest LinkedIn Tumblr +

Treat a class full of budding paleontologists to a bunch of cupcakes topped with colossal brachiosaurus cookies and dinosaur eggs. The gingerbread cookie that adorns each cupcake is cut out with a large dinosaur-shaped cutter, then pressed onto a lollipop stick before it’s baked. You could also use any other animal or insect cookie cutters (they come in all shapes and sizes), and omit the candy eggs.

  • Yield: 24


  • 24 One-Bowl Chocolate Cupcakes
  • Swiss Meringue Buttercream
  • Gingerbread Cookie Cutouts
  • 24 rolled-paper lollipop sticks (4-inch)
  • Orange and brown gel-paste food colors
  • Green gummy candy, such as Swedish fish
  • 72 candy-coated chocolate eggs
How to Make It
  1. Make gingerbread cookie cutouts, using a 5- to 7-inch dinosaur-shaped cookie cutter to cut out shapes, and placing a lollipop stick under each shape, in the center (press lightly to adhere), before chilling and baking as directed.
  2. Using gel-paste food colors, tint 1 cup buttercream pale orange, ½ cup deep orange, and the remaining pale brown. Transfer pale orange buttercream to a pastry bag fitted with a small plain tip, and dark orange to a pastry bag fitted with another small plain tip. Using an offset spatula, spread pale brown buttercream over each cupcake. Insert the stick of a cookie into each cupcake. Pipe small pale orange spikes along the top ridge of each dinosaur cookie (squeeze out a dot of frosting, then release while pulling up to end with a pointed peak), and pipe tiny deep orange spikes alongside, at the point where the larger ones meet. With a paring knife, cut “grass” from green gummy candy, with some spears longer than others. Arrange 3 candy eggs beside each dinosaur cookie, and stick a few pieces of candy grass in among the eggs. Refrigerate 30 minutes to allow frosting to set. Cupcakes are best served the same day they are decorated; keep at room temperature.

Comments are closed.