Garden Snail Cupcakes

Course: Dessert
Keyword: cupcakes
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 12 Cupcakes
Author: Amanda Carlisle
Planning a garden party or just want a fun way to celebrate spring and summer with the kids. Check out these adorable Garden Snail Cupcakes!
Print Recipe



  • Line a baking sheet with waxed paper.
  • Melt blue candy coating according to package directions. If the candy is too thick to pour, add 1 teaspoon coconut oil or vegetable shortening. Stir well. Do not add water. You can add up to 1 tablespoon of coconut oil per bag of candy wafers.
  • Dip each cookie into melted candy. Remove cookie, tapping gently against the side of the bowl, allowing excess candy to return to the bowl. If air bubbles form, pop them with a toothpick. Place the cookie onto the waxed paper. Allow to set completely before proceeding to the next step. To speed the process, cookies can be refrigerated or placed in the freezer in a single layer.
  • Melt red candy coating according to package directions. Transfer melted candy to a piping bag or zip top freezer bag with the corner snipped. Create a swirl on top of the cookies from the middle to the edge.
  • Run a thin line of melted candy against the edge of a gummy worm and press it against the cookie until it sets. To speed the setting, you can refrigerate the cookies prior to attaching the gummy worms. However, do not refrigerate the gummy worms as the candy will set too quickly to adhere to the cookie. Allow cookie to set completely at room temperature or refrigerate for faster results.
  • Pipe frosting over cupcake in a circular direction working from the outer edge of the cupcake towards the center.
  • Place one cookie “snail” on top of each cupcake. If the icing is too thin to hold the snail, use a toothpick to secure the cookie. After you refrigerate the cupcakes and the frosting hardens, you can remove the toothpick.
  • Drop flower sprinkles over the icing.
  • For best results, refrigerate the cupcakes until ready to serve.