Baby Bootie Mini Cakes

Ingredients:

4 cups Frosting or thawed COOL WHIP Whipped Topping, divided
Assorted food colorings
24 cupcakes, baked & cooled
2 cups Baker's Angel Flake Coconut
Decorating icing (for shoelaces)
Miniature star candies (for garnish)

Directions:

Divide frosting into four one-cup portions. Tint each portion of the frosting a different color. Leave sixteen cupcakes whole. Cut remaining cupcakes as shown. Using small amount of frosting to hold pieces together, assemble booties on serving tray as shown. Frost four booties with each color of frosting and sprinkle them with coconut. Pipe decorating icing on the booties to form shoelaces. Decorate booties using miniature star candies (optional).

Not sure how to toast or tint coconut? Click Here
 

How to make Gumdrop Garnishes... Click Here