Lion Cupcakes

Directions

1. 1
   Tint 1/2 cup buttercream pale pink with gel-paste food color.
2. 2
   Transfer to a pastry bag fitted with a small plain tip (#4).
3. 3
   Add melted and cooled chocolate to remaining buttercream, and stir until combined with a flexible spatula.
4. 4
   Using an offset spatula, spread cupcakes with chocolate buttercream in a smooth, even layer.
5. 5
   Attach two candy-coated chocolates for the eyes and two gumdrop halves, cut sides down, for the cheeks.
6. 6
   Arrange three licorice pieces in the buttercream on each side of gumdrop cheeks for whiskers.
7. 7
   To make the nose, pipe a dot in the center with pink buttercream.
8. 8
   Gently press toasted coconut around the edge of cupcake to resemble a mane.
9. 9
   Refrigerate 30 minutes to allow frosting to set.
10. 10
    Cupcakes are best served the same day they are decorated; keep at room temperature.