Who would’ve thought to put tacos on cupcakes!
Camille Thomson shares how to make the perfect Cinco de Mayo treat.
Mini Taco Cupcakes
For the Mini Tacos:
Golden Oreos (shell)
Chocolate stuffed Oreos
A little bit of chocolate frosting
Shredded coconut
Green food coloring
Red circle sprinkles
Yellow confetti sprinkles
Left over lime frosting/buttercream used for swirl on top of cupcake
Bake your choice of cupcakes and let cool. For this recipe I like to use my Lime cupcake recipe with Vanilla Lime buttercream, which you can find on my blog (link below). Fill a piping bag fitted with a closed star tip with buttercream. Pipe a classic cupcake swirl onto the cupcakes and set aside. Now for the fun part! the mini tacos!
Take the golden Oreo apart, scrape out the cream and cut it in half with a knife. This will be your taco shell, while assembling the taco, make sure the Oreo design is in the inside.
Spread a little bit of chocolate frosting in the middle of the cookies and stick the two halves together. Crush up some chocolate Oreos in a bag with a rolling pin. Add a little bit of chocolate frosting to the crumbs so that it is not so dry. Place the Oreo crumbs in the middle of the cookie, covering the chocolate frosting.
Mix together shredded coconut and a little bit of green food coloring until it is the desired color. Sprinkle it on top of the taco for lettuce! Put a couple of red circle sprinkles on for tomatoes! Add some yellow confetti sprinkles for cheese!
Lastly, put some of the leftover lime frosting in a sandwich bag and cut a small a small hole at the top. Pipe on a little bit of frosting for sour cream! Place it on top of your cupcake and you are all done!
Find more of Camille’s recipes on Instagram, @camilleiamm, or visit her blog here.
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