Sweet Shop

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Sweet Shop
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Willy Wonka himself would be impressed by this yummy trifecta. The double-decker milkshakes up top are big enough to be shared, and the sundaes' scoops — they're really frosting — offer a tasty bite of food fakery. Candy lovers will be tempted by the lollipops, made from fruit chews. To make an assortment of these treats, bake 18 vanilla cupcakes in foil liners. You'll need 6 cupcakes for each sweet.

Other cupcake cake ideas:

Rad Robot
Treasure Map
School o' Fish
Night Owls

What you'll need

  • 18 vanilla cupcakes in foil liners
  • 16-ounce can of vanilla frosting
  • cocoa powder
  • red food coloring
  • white coarse decorating sugar
  • mini marshmallows
  • plastic drinking straw
  • red, green, and blue fruit chews
  • red licorice lace
  • hot fudge sauce
  • whipped topping
  • rainbow sprinkles
  • wheat sticks
Helpful Tip:

Great for ice-cream, sock-hop, or cooking parties.

How to make it

  1. For the milkshakes: You'll need 1 cup vanilla frosting. Tint L cup light brown with 2 teaspoons cocoa powder, and L cup pink with a few drops of red food coloring.

  2. Frost 2 cupcakes with the plain frosting, then roll their edges in white coarse decorating sugar (we used about 1 cup for all three milkshakes). Tip: Save the leftover sugar for the lollipop cupcakes. Stack the cupcakes, then top them with a few mini marshmallows and insert a 3-inch length of a plastic drinking straw.

  3. Repeat with the other frosting colors to make chocolate and strawberry shakes.

  4. For the sundaes: You'll need a 16-ounce can of vanilla frosting. Spoon ½ cup into a ziplock bag and place the rest in the freezer to fi rm (at least 30 minutes).

  5. To make the cherries, unwrap and microwave 6 red fruit chews (we used Jolly Rancher brand) for 3 seconds so that they are softened. Roll each fruit chew into a ball. Use a toothpick to poke a small hole in each ball and insert a 1-inch length of red licorice lace for the stem.

  6. Snip a corner from the frosting bag and pipe a small amount of frosting onto each cupcake. Smooth it with a knife or spatula. Use a large spoon to scoop pieces of the chilled frosting onto the cupcakes. Gently press them into place and pipe on more frosting to secure them.

  7. Spoon ¼ cup hot fudge sauce into a ziplock bag, then microwave it for 10 seconds. Snip a corner from the bag and drizzle the fudge onto each cupcake.

  8. Spoon ¼ cup whipped topping into a ziplock bag, snip a corner, and pipe dollops onto each cupcake. Press a candy cherry on top and add rainbow sprinkles.

  9. For the lollipops: Unwrap and microwave 6 red, 6 green, and 6 blue fruit chews for three seconds to soften them slightly. Roll each piece into a 4-inch length. Twist together three candies to form a rope as shown, roll it into a 12-inch length, then wind it into a coil. Repeat with the other pieces.

  10. Use 1 cup vanilla frosting to frost 6 cupcakes and roll their edges in white coarse decorating sugar (we used about 1 cup).

  11. Trim 6 wheat sticks (we used Pringle's Honey Butter Stix) into 4-inch lengths. Press one in place atop each of the cupcakes, then top with a coiled candy.

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