Ingredients
Scale
- 24 cupcakes baked and cooled
- 1 recipe vanilla buttercream
- 10 ounces White candy melts
- gel food coloring: pink, purple, teal
- sprinkles
Instructions
- Place the candy melts in three microwave-safe bowls and melt in 30-second increments until smooth. Stir in vegetable oil if needed.
- Color the melted candy in each bowl with different gel food coloring: pink, purple, and teal.
- Transfer each colored candy into small ziplock bags and pipe them into the mermaid tail molds. Remove any excess and allow to set.
- Once hardened, carefully take the tails out of the molds.
- Split the frosting into three bowls and color each with gel food coloring to match the candy melts.
- Prepare a piece of plastic wrap and create a horizontal line of each frosting color, ensuring they touch. Roll it up tightly and twist the ends.
- Use a pastry bag fitted with a 1M tip. Cut one end off the plastic wrap and place the frosting inside. Squeeze out until the colors swirl together.
- Frost the cupcakes with the swirled frosting, add sprinkles, and top with a mermaid tail.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Use paper bowls for easy cleanup when melting the candy melts.
Ensure the candy melts are completely cool before placing them into the molds.
For best results, keep the cupcakes in the refrigerator until serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 24g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.