Make a splash with these pink, blue and purple marble cupcakes topped with sparkly buttercream and an edible chocolate mermaid fin.
Servings: 12 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
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
Let's get Cooking...
Bake the cupcakes: 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. 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. 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: 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. 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.
Assembly: 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. 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. Combine the pink, gold and silver sprinkles in a bowl. 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!