Fourth of July Spectacular Minnie Mouse Cupcakes
The fourth of July is around the corner. For us, it is a perfect holiday to celebrate the independence of our country with the traditional Bar-be-que parties and beautiful fireworks with family and friends. I love to have 4 th July celebrated with patriotism even though we are not having a full-day party.
1- 2" round fondant cutter
1- stripe stencil
1- star stencil
1- can red cake spray
1- can silver cake spray
1- Rolling pin
1-Wilton Bow Silicone Mold
1- cookie sheet with silicone mat
1 large piping bag with a star tip
1 -medium ice cream scooper
Patriotic Sprinkles 1 package Wilton Red sprinkle mix 1 package Wilton Blue sprinkle mix 1 package Silver star sprinkle mix Fondant Pieces 1 package Wilton White Fondant package Wilton Blue Fondant 1 package Wilton Red Fondant
Sprinkle some cornstarch onto the cutting board Remove the white fondant from the package and knead onto the cutting board to make the fondant soft and workable. Sprinkle some more cornstarch onto the cutting board and roll the fondant into ¼ inch thick. Using the round fondant cutter, cut out 20 round circles. Place them onto the cookie sheet. Work the blue fondant to be able to roll out into ¼ in thick. Use the round fondant cutter, cut out 20 round circles. Place onto the cookie sheet to dry overnight. Using the red fondant, pinch off about 1tbps of fondant and press it into the medium bow mold. Carefully remove the bow from the mold and place onto the cookie sheet to dry overnight. Make about 20 bows just to be safe. Next Day : Using the silver cake spray, lightly spray the bows. Place the star stencil on top of the blue circles and lightly spray the silver to leave a star design on the circles. Place the stripe stencil on top of the white circles and lightly spray the red to leave a stripe design on the circles. Allow to dry. Cupcake Instructions Preheat the oven to 350 degrees and line a cupcake pan with liners Using a large bowl, beat together the cake mix, milk, butter and eggs until combined and smooth. Fill the cupcake liners ¾ way full. Bake in the oven for 21 minutes. Allow to cool completely. Frosting directions Using a standing mixer, beat together the butter, powdered sugar, vanilla, and heavy whipping cream until combined, smooth and stiff. Scoop 2 cups of the frosting into the piping bag. Using the ice cream scooper, scoop frosting into the scooper and top the cupcakes with the frosting. Using a butterknife, gently spread the frosting into a thick round disk. Roll the frosted cupcake into the sprinkles. Set aside and complete steps with remaining cupcakes. Using the piping bag, pipe a dollop of the frosting into the center of the cupcakes. Place the bow into the center of the frosting. Gently place the blue circle on the left side of the ear. Gently place the red circle on the right side of the ear. Enjoy!
Serving: 1 cupcake Calories: 337 kcal Carbohydrates: 39 g Protein: 3 g Fat: 20 g Saturated Fat: 11 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 6 g Trans Fat: 1 g Cholesterol: 74 mg Sodium: 338 mg Potassium: 116 mg Fiber: 1 g Sugar: 30 g Vitamin A: 548 IU Vitamin C: 1 mg Calcium: 63 mg Iron: 1 mg