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Candy Corn Cupcakes with Marshmallow Frosting and Festive Decoration Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 76 reviews
  • Author: Lauren
  • Prep Time: 80 minutes
  • Cook Time: 0 minutes
  • Total Time: 80 minutes
  • Yield: 32 cupcakes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Mexican

Description

Celebrate the Day of the Dead with these vibrant and festive cupcakes featuring chocolate bases topped with colorful buttercream and intricately decorated fondant skulls. Perfect for Halloween or any themed party, these cupcakes combine rich chocolate flavor with bright, artistic royal icing designs molded on fondant for a stunning and delicious treat.

Ingredients

Fondant Decorations

  • White fondant
  • Royal icing, tinted hot pink, yellow, aqua, and black

Cupcakes

  • Chocolate cupcakes
  • Buttercream frosting, tinted orange

Instructions

  1. Roll Fondant: Lightly dust your work surface with powdered sugar, then roll out the white fondant to approximately 1/8-inch thickness to create a smooth base for your decorations.
  2. Cut Fondant Circles: Use a 2 1/2-inch diameter cookie cutter to cut uniform circles from the rolled fondant, which will serve as cupcake toppers.
  3. Mark Facial Guidelines: Gently mark the fondant circles with a toothpick to outline where the eyes and nose will be placed, helping guide your piping work.
  4. Pipe Hot Pink Teardrops: Using a #3 piping tip, pipe eight long hot pink teardrop shapes in a starburst pattern around the eyes on the fondant to create vibrant framing.
  5. Fill Centers with Yellow: Switch to a #4 piping tip and fill the centers of the teardrops with bright yellow royal icing for contrast and detail.
  6. Temple Dots: Pipe large yellow dots at the temples of the fondant circle for additional decoration.
  7. Pipe Nose and Mouth: With a #1 piping tip, pipe an upside-down heart in black royal icing for the nose; then pipe the smile and teeth beneath it to complete the skull’s facial features.
  8. Forehead Heart and Accents: Pipe a heart in aqua royal icing at the center of the forehead, and add small aqua dots around the yellow elements at each temple to enhance the design.
  9. Cheek Scrolls: Use the #1 tip to pipe scrolls in aqua royal icing on each cheek, adding delicate detailing to the face.
  10. Additional Black and Yellow Details: Pipe a large black dot above the forehead heart, two smaller black dots below it, and two black comma shapes on either side of the large dot. Add two yellow dots above the black elements and three yellow dots above each eye for finishing touches.
  11. Dry Fondant Toppers: Allow the decorated fondant toppers to dry and harden overnight to ensure the royal icing decorations set perfectly.
  12. Assemble Cupcakes: Once the toppers are dry, frost the chocolate cupcakes with the orange-tinted buttercream and gently press a fondant topper onto each cupcake for a beautiful presentation.

Notes

  • These cupcakes are visually striking and perfect for Halloween or Day of the Dead celebrations.
  • Take care when piping royal icing details to maintain clean lines and vibrant colors.
  • Allow decorations to dry completely to prevent smudging when placed on cupcakes.
  • You can prepare the fondant toppers a day in advance to save time on the day of serving.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 320
  • Sugar: 28g
  • Sodium: 150mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 45mg

Find it online: https://tastyrates.com/candy-corn-cupcakes-with-marshmallow-frosting-and-festive-decoration-recipe/