FOOD

Mermaid Cupcakes

Make a splash with these pink, blue and purple marble cupcakes topped with sparkly buttercream and an edible chocolate mermaid fin.

FOOD

Mermaid Cupcakes

Make a splash with these pink, blue and purple marble cupcakes topped with sparkly buttercream and an edible chocolate mermaid fin.

Ingredients

Mermaid Cupcakes

  • ½ cup unsalted butter, room temperature
  • 1 cup sugar
  • ½ tsp vanilla extract
  • 3 eggs, room temperature
  • 1 ½ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup buttermilk
  • Pink, blue and purple food colouring

Buttercream

  • 2 cups unsalted butter, room temperature
  • 1 tsp vanilla extract
  • 5 cups confectioner’s sugar
  • Blue food colouring
  • ¾ cup white candy melts

Decorations

  • 4 pieces each of dark blue and teal candy melts
  • Pink, gold and silver sprinkles
  • Silver star sprinkles

Steps

Mermaid Cupcakes

  1. Beat the butter and sugar with an electric mixer until pale and fluffy. Add the vanilla extract and eggs one a time, mixing with each addition.
  2. In a separate bowl, combine the flour, baking soda and salt. Add this to the batter in 2 additions, alternating with the buttermilk.
  3. Divide the batter into 3 bowls and dye them pink, blue and purple. Pour each shade of batter into muffins cups in a lined muffin tin.
  4. Bake at 350F for 20 minutes, or until a skewer inserted into the cupcakes comes out clean.
  5. Cool in the pan for 10 minutes, then transfer them to a wire rack and cool completely.
  6. Pipe a ring of buttercream on top of each cupcake with the round piping tip.
  7. Dunk the cupcakes into the sprinkles, fully coating the buttercream. Pipe a swirl of buttercream with the star-shaped piping tip and top with silver star sprinkles.
  8. Top with a mermaid fin. Enjoy!

Buttercream

  1. Beat the butter with an electric mixer until pale and fluffy. Add the vanilla extract and beat until combined.
  2. Add the confectioner’s sugar one cup at a time, then beat for 3-5 minutes, until fluffy.
  3. Dye the buttercream pale blue. Divide the buttercream in half. Place half in a piping bag fitted with a large, round piping tip.
  4. Place the other half in a piping bag fitted with a large, star-shaped piping tip.

Decorations

  1. Divide the white candy melts into 2 microwave-safe bowls. Add the dark blue candy melts to one bowl and the teal candy melts to another.
  2. Microwave for 30-second intervals until fully melted.
  3. Pour the teal chocolate into the tail portion of a mermaid fin chocolate mold. Pour the dark blue chocolate into the fin portion.
  4. Place the mold in the freezer until the candy melts have set, about 15-20 minutes.
  5. Unmold and set on a tray. Combine the pink, gold and silver sprinkles in a bowl.