Mermaid Cupcakes | 人魚のカップケーキ


mermaid cupcakes

Mermaid Cupcakes | 人魚のカップケーキ

Cupcake batter:
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

2 cups unsalted butter, room temperature
1 tsp vanilla extract
5 cups confectioner’s sugar
blue food colouring

¾ cup white candy melts
4 pieces each of dark blue and teal candy melts
Pink, gold and silver sprinkles
silver star sprinkles


Bake the 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. Divide the batter into 3 bowls and dye them pink, blue and purple.
3. Pour each shade of batter into muffins cups in a lined muffin tin. Bake at 350F for 20 minutes, or until a skewer inserted into the cupcakes comes out clean. Cool in the pan for 10 minutes, then transfer them to a wire rack and cool completely.

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

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. Microwave for 30-second intervals until fully melted.
2. Pour the teal chocolate into the tail portion of a mermaid fin chocolate mold. Pour the dark blue chocolate into the fin portion. Place the mold in the freezer until the candy melts have set, about 15-20 minutes. Unmold and set on a tray.
3. Combine the pink, gold and silver sprinkles in a bowl.
4. Pipe a ring of buttercream on top of each cupcake with the round piping tip. 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. Top with a mermaid fin. Enjoy!

mermaid cupcakes

Mermaid Cupcakes | 人魚のカップケーキ

❤無塩バター(室温に戻した) カップ1/2
❤砂糖 カップ1
❤バニラエッセンス 小さじ1/2
❤卵(室温に戻した) 3個
❤小麦粉 1.5カップ
❤重曹 小さじ1/2
❤塩 小さじ1/2
❤バターミルク カップ3/4

❤無塩バター(室温に戻した) カップ2
❤バニラエッセンス 小さじ1
❤粉糖 カップ5

❤白色のキャンディーメルツ カップ3/4
❤ティール色と青色のキャンディーメルツ 4粒ずつ



①バターをボウルに入れ、泡だて器でふわふわになるまで泡立てる。バニラエッセンスを加え、よく混ぜる。 粉糖を1カップずつ加え、よく混ぜる。ふわふわになるまで3~5分泡立てる。青色に着色する。

②キャンディーメルツを人魚の型に入れる。 冷凍庫に入れ、しっかり固まらせる(約10~15分)。別にしておく。


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