Mermaid Cupcakes: Moist cupcakes decorated with fluffy buttercream and a mermaid tail. Gorgeous and easier than they look!
For the Mermaid Tails and Sea Shells
For the Cupcakes
- 1 Box Triple Chocolate Cake Mix
- 3 Eggs
- 1/2 Cup Butter, Softened
- 1 Cup Whole Milk
For the Frosting & Decorations
For the Mermaid tails and Sea Shells
Lightly powder your hands with cornstarch ,and work the fondant until it becomes soft.
Using a food safe paint brush, coat the silicon mold with corn starch.
Tear off a tablespoon of fondant and place into the tail mold.
Let sit for 5-10 minutes before flipping over the mold and carefully pushing out tails. Spray with silver cake spray. Allow to dry for one hour.
Repeat steps for the Seashells
For the Cupcakes
Preheat oven to 350 degrees F ,and line cupcake pan with paper liners.
In a medium bowl, combine the cake mix, butter, and milk, and mix until combined.
Using a medium ice cream scoop, scoop the batter into the cupcake liners until about 3/4 of the way full. Bake in the oven for about 21 minutes. Cool completely.
For the Frosting and Decorations
In a large bowl, cream butter and vanilla until light and fluffy. Add powdered sugar a little at a time. Add heavy cream as needed to reach your desired consistency.
Reserve 1 cup of frosting and add a few drops of teal food coloring. Place teal frosting into a piping bag fitted with the star tip.
Scoop some of the white frosting onto the cupcake and smooth out using an angled spatula.
Dip the cupcake into the brown sugar to make a sand effect.
Pipe a dollop of the teal frosting onto the center of the sand. Place the tail into the teal frosting. Place seashells around tail.
Randomly place the nonpareils around the tail and seashells.
Calories: 338kcal, Carbohydrates: 49g, Protein: 2g, Fat: 15g, Saturated Fat: 8g, Cholesterol: 54mg, Sodium: 268mg, Potassium: 107mg, Sugar: 37g, Vitamin A: 8.6%, Calcium: 6.1%, Iron: 5.9%