Ingredients
Scale
- 24 cupcakes baked and cooled
- 1 recipe vanilla buttercream (or 3 cans of vanilla frosting)
- 10 ounces White candy melts
- gel food coloring: pink, purple, teal
- sprinkles
Instructions
- Place the candy melts in three microwave-safe bowls. Melt them in 30-second increments, stirring in between, until smooth. If needed, add 1 teaspoon of vegetable oil to help with melting.
- Add gel food coloring to each bowl to create your desired colors (pink, purple, teal).
- Transfer each colored candy melt into a small ziploc bag or piping bag. Pipe into your mermaid tail molds as desired, scraping off any excess, and let them set.
- Once the tails are hardened, carefully remove them from the molds.
- Divide the frosting into three bowls. Color each with gel food coloring (pink, purple, teal).
- Prepare a piece of plastic wrap and place one color of frosting in a horizontal line. Repeat with the other colors, ensuring they touch. Roll it up and twist the ends.
- Fit a pastry bag with a 1M tip. Cut off one end of the twisted frosting and add it to the bag. Squeeze out some frosting until the colors mix.
- Frost the cupcakes as desired, sprinkle with toppings, and place a mermaid tail on top.
- Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
Notes
Using paper bowls makes melting candy easier and cleaner.
Ensure tails are fully hardened before removing from molds for best results.
Store excess cupcakes in the refrigerator for freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.