Name: Nippy the crab
Cook time: 60 min
Total time: 60 min
Ingredients: 1/2 x 453g store-bought tub vanilla frosting; orange food colouring; 3 x 460g packets muffins; 1/2 cup (75g) white chocolate melts; 12 ice-cream wafer biscuits; 1/4 cup orange sprinkles; 24 brown mini m&m's; 24 oval orange jubes; 6 yellow rectangle jubes, sliced thinly; 5 centimetre round cutter

Ingredients

1/2 x 453g store-bought tub vanilla frosting

orange food colouring

3 x 460g packets muffins

1/2 cup (75g) white chocolate melts

12 ice-cream wafer biscuits

1/4 cup orange sprinkles

24 brown mini m&m's

24 oval orange jubes

6 yellow rectangle jubes, sliced thinly

5 centimetre round cutter

Method

1.Tint frosting orange; spread over cake tops.

2.Melt chocolate. Use the cutter to cut a round from each wafer. Lay the rounds on a piece of baking paper, spread with melted chocolate; sprinkle with sprinkles. Stand until set.

3.Secure two mini M&M’s to the rounds for eyes with a little melted chocolate; stand until set.

4.Cut a small `V’ shape from the top of each orange jube for claws. Using picture as a guide, place the chocolate rounds on top of each cupcake. Secure two jubes for claws and sliced yellow jubes for legs.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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