August 19th, 2010
Recipe by Karen Tack and Alan Richardson
Tint the vanilla frosting with 3 or 4 drops of the yellow food colouring and the cocoa powder to make a light brown for the pie crust. Spread some of the frosting on top of a cupcake, leaving ¼-inch of the cupcake edge exposed. For the filling, arrange about 25 like-coloured candies close together on top of the cupcake. Repeat with the remaining cupcakes and like-coloured candies.
Spoon the remaining light-brown frosting into a plastic freezer bag, press out the excess air and seal. Snip a small (⅛-inch) corner from the bag. For the lattice crust, pipe 4 or 5 lines across the top of a cupcake, about ½-inch apart. Pipe 4 or 5 more lines, on the diagonal. Pipe a beaded edge around the top of the cupcake. Repeat with the remaining cupcakes and frosting.
Arrange the cupcakes on a wire rack and make several bake-sale tags to put with the cupcakes.