Ingredients Jump to Instructions ↓

  1. 1 1/2 cans (16 oz) white or vanilla frosting

  2. 24 miniature chocolate-covered grahams (we used Keebler Right Bites 100 Calorie packs)

  3. 1 recipe Frosting Dough (see below)

  4. Gel food color (red, green, brown)

  5. 24 (2 1/2-in.) cupcakes, baked in green paper liners

Instructions Jump to Ingredients ↑

  1. Spoon 1⁄2 cup white frosting into a quart-size ziptop freezer bag; snip off tiny corner of bag. Pipe “A+” on each graham; let set.

  2. Tint 1⁄2 cup Frosting Dough red. Roll 1 tsp into an apple shape; stand upright on baking sheet. With toothpick, make hole on top for leaf and stem; repeat to make 24. Tint 1 Tbsp dough green, 1 Tbsp brown. Pinch off small amounts of green dough to make leaves. Roll brown into long strips; cut into stems and insert into apples.

  3. Tint remaining frosting green; frost cupcakes. Top each cupcake with an apple and an “A+”.

  4. Frosting Dough: Stir 1⁄2 cup canned vanilla or white frosting and 1 1⁄2 cups confectioners’ sugar in medium bowl; knead until a smooth dough forms. Wrap airtight in plastic wrap until ready to use. Store at room temperature. Makes 1 cup.


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