I made this in a decorating class and it was so easy and fun! Plus they tasted just as good as they look!
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 cups milk
Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing until incorporated; scrape down sides of bowl, and beat in vanilla.
Add flour mixture and milk alternately, beginning and ending with flour. Scrape down sides and bottom of bowl.
Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool for 5 minutes. Remove cupcakes from pan, and let cool completely on wire rack.
- Only use 4 of the cupcakes for the recipe.
- 3 cups powdered sugar
- 1/3 cup butter or margarine, softened
- 1 1/2 teaspoons vanilla
- 1 to 2 tablespoons milk
- orange and gray/black food dye
With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.
Reduce speed to medium. Add the confectioners’ sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.
Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.
- Divide the frosting into three separate bowls and dye one gray, the other orange, and leave the last plain white.
- white chocolate
- mini m&ms
- star bursts
- mini heart shaped candy
- mini marshmallows
- Melt a small amount of white chocolate chips in the microwave. Print out a design of a fish bone and place a parchment sheet over it and pipe candy melts over fish bone lines using a Ziploc bag with the melted white chocolate. Put into freezer so they will malt. Use a Ziploc bag for this also. They dry hard and you can place them easily onto the cupcake later on.
- Cut the oreos with a serrated knife into ears. (This gets really annoying because the cookies constantly break! Make sure you have plenty of oreos and you’ll have a bunch left over.)
- For icing the face: Place the three different frostings into two separate piping or Ziploc bags. Attach ears (wafers) to head with gray icing about 1″ apart. Step 2 – Start piping the hair. Step 3 – pipe entire head, except muzzle (leave for white). Finish piping muzzle with white, now to move onto adding the features.
- For the face: First place 2 mini m&ms onto the cupcake for the eyes. Pipe two tiny lines above for the eyebrows. Then place the mini heart shaped candy in the middle for the nose. Cut 8 mini marshmallows into halves. Place 2 of the halves on the sides of the face as cheeks. Finally, roll out the starburst and squeeze it in between your fingers to make it look like a tongue. Stick that right below the nose.
- For the body: Step 1 – Pipe hair with color of body. Step 2 – Place marshmallows that are cut in half diagonally in sets of 3 on either side of belly. Step 4- Use a spatula to remove the frozen fish bone from the parchment paper and place it in the center of the cupcake.
- Your hard work is finally complete! Enjoy!