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Mermaid Cupcakes

Cayla Gallagher

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

Recipe

Servings: 12 cupcakes

Ingredients

  • 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
  • Buttercream:
  • 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...

  1. 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.
  2. 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.
  3. 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!