Skip to main content
Epicurious
Cookbooks

Sand Dollar Cupcakes

Recipe information

  • Yield

    makes 24 per recipe

Ingredients

Preparation

  1. make sand dollars

    Step 1

    You will need 12 ounces of marzipan to make 24 sand dollars. On a work surface lightly dusted with cornstarch, roll out marzipan to 1/4 inch thick. Using a cookie cutter, cut out 2 1/2- to 2 3/4-inch rounds. Arrange 5 almond slivers in a star pattern on each round, attaching with a dab of frosting. Use a toothpick to make impressions between almonds and on edges.

  2. decorate cupcakes

    Step 2

    Using an offset spatula, spread a smooth layer of buttercream over each cupcake. Place sand dollar on top, pressing gently to adhere to frosting. Cupcakes are best served the same day they are decorated; keep at room temperature.

Martha Stewart's Cupcakes
TagsCupcakeCakeDessertCookbooks
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
The Most-Saved Recipes in the Epicurious App This Week
Like banana pudding cake and beer can chicken.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
All the Recipes From Bon Appétit’s Summer Issue
We’ve got grilled lemongrass chicken, a fresh tomato michelada, and stonefruit salami panzanella.