- 24 Cupcakes, baked and cooled
- Buttercream Frosting
- Blue Food Coloring
- Disco Dust
- Pink or Purple Sugar Pearls
- 16 ounces White Almond Bark
- Resealable Sandwich Bag, or disposable piping bag
- Wax Paper
Tape THIS printable to the back of a cookie sheet, then top with a sheet of wax paper and tape it down as well.
For 24 cupcakes, you’ll need 3 sheets. Feel free to make snowflakes for just half – saves a ton of time and you can mix them in with cupcakes without snowflakes for the full effect.
Melt almond bark according to package directions. Fill sandwich bag or piping bag and snip off just the very tip of the bag with a pair of scissors. Trace the patterns with almond bark.
Once all your snowflakes are complete, pop the pan in the fridge so they can harden.
Meanwhile, make frosting.
Frost cupcakes using an offset spatula or a piping bag fitted with a large round piping tip. Sprinkle with disco dust and sugar pearls.
Carefully peel snowflakes from waxed paper and insert into frosting.