Mary Poppins Cupcakes
Equipment
Ingredients
Umbrella fondant pieces
Ingredients
- 1 box French vanilla cake mix
- 3 large eggs room temp
- 1/2 C unsalted sweet cream butter softened
- 1 C whole milk
- 1 TBSP pure vanilla extract
Frosting Ingredients
- 1 C unsalted sweet cream butter softened
- 2 1/2 C powder sugar
- 1 tsp vanilla
- 3-5 TBSP heavy whipping cream
Instructions
Fondant Directions
- Sprinkle powdered sugar onto a cutting board.
- Place the white fondant onto the cutting board and roll out to 1/2 inch thickness.
- Use the fondant cutter and cut out 22 circles.
- Use the blue spray and spray around the edges of the circle leaving a little bit of white in the center.
- Using the black icing, pipe an umbrella into the center.
- Allow to air dry for a few hours before making the cupcakes.
Cupcake Directions
- Preheat oven to 350.
- Line cupcake pan with the cupcake liners.
- In a medium bowl, add the cake mix, eggs, butter, milk, and vanilla extract and stir until combined.
- Fill cupcake liners 3/4 of the way full.
- Bake in the oven for about 21 minutes.
- Pull out the cupcakes and allow to cool before frosting.
Frosting Directions
- Using a stand mixer, combine all ingredients and mix on medium speed.
- Mix until you see stiffed peaks in your frosting.
- Scoop frosting into the piping bag.
- Frost the cooled cupcakes.
- Place the fondant pieces into the frosting.