Vanilla Mermaid Cupcakes
How to Make Mermaid-Themed Cupcakes with Edible Mermaid Tails
Equipment
Ingredients
- ½ Cup Butter Room Temperature
- ¾ Cup Sugar
- 1 tsp Vanilla
- 2 Eggs
- 1 ½ Cups All-purpose flour
- 1 Tsp Baking Powder
- ½ Tsp Salt
- 1 Tsp Sour Cream
- ½ Cup Milk
Buttercream Frosting
- 1 Cup Butter Room Temperature
- 3 Cups Powdered Sugar
- 1 tsp Vanilla
- 2 tbsp Milk
Mermaid Tails and Shells
Garnish
Instructions
Cupcakes
- Preheat your oven to 350°F (177°C). Line a cupcake pan with 12 cupcake liners and set aside.
- In another bowl, mix the flour, baking powder, and salt until well blended.
- In a large bowl, beat the butter and sugar together with a stand mixer (or by hand) until the mixture is light, pale, and fluffy.
- Add the dry ingredients into the butter mixture in three parts, alternating with milk and adding in the sour cream. Mix gently between each addition until just combined.
- Use a large batter scoop to divide the cupcake batter evenly into the 12 prepared liners.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove cupcakes from the oven and let them cool completely on a wire cooling rack before frosting.
Buttercream Frosting
- Add butter to a clean mixing bowl and beat for 5 minutes, until light and doubled in volume.
- Add vanilla, then gradually add powdered sugar and milk, 1/2 cup at a time, beating well between additions.
- Add your favorite food coloring (blue, lavender, teal) and continue beating for 8–10 minutes, until smooth and fluffy.
- Fill large piping bags using a spatula or spoon. Use jumbo round or French piping tips to frost cupcakes.
Mermaid Tails and Shells
- Place candy melts in squeeze bottles and set them in a saucepan of medium heat water (not boiling). Cover and let them melt on medium-low.
- Once melted, invert bottles into a cup and let cool slightly until the chocolate settles to the tip.
- Squeeze candy melt into mermaid tail molds, smooth the surface with a cake spatula, and place the tray in the fridge for 10 minutes to set.
- Remove the set candy tails from the molds and place them on a baking sheet. Use a food-safe brush to apply edible glitter dust.
- Once cupcakes are frosted, gently press a mermaid tail into each one. Finish with mermaid sprinkles for a magical touch.
Notes
- To thin out the icing, add in the milk slowly and gradually.
- When done with the candy melt, place the bottle on its side in the freezer for 5 minutes. When solid, just squeeze to bottle to break up all of the solidified candy, and empty all of the candy into a plastic bag.
- You can make the chocolate tails ahead of the cupcakes, and store them in a plastic bag in the fridge.
Nutrition
Calories: 329kcalCarbohydrates: 56gProtein: 3gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 90mgSodium: 331mgPotassium: 54mgFiber: 0.4gSugar: 13gVitamin A: 771IUVitamin C: 0.003mgCalcium: 49mgIron: 1mg
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