Clown Fish Cupcakes Recipes

SCHOOL-OF-FISH CUPCAKE CAKE

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with blue paper liners. Butter and flour an 8-inch round cake pan and line the bottom with a round of parchment.
• Whisk together the flour, baking powder and salt in a bowl. Beat the butter in a separate bowl with a electric mixer on medium-high speed until smooth, 1 minute. Add the granulated sugar and beat until light and creamy, about 3 minutes. Beat in the eggs, 1 at a time, then beat in the vanilla.
• Beat in the flour mixture in 3 batches on low speed, alternating with the milk in 2 additions, then beat on medium-high speed until just combined.
• Spread half of the batter in the cake pan and divide the remaining half among the paper liners. Bake until the tops spring back and a tester inserted in the centers comes out clean, 20 to 25 minutes for the cupcakes and 30 to 35 minutes for the cake layer. Let cool 5 minutes in the pans, then remove to a baking rack to cool completely.
• For the buttercream: Beat the butter in a bowl with an electric mixer on medium-high until light, about 1 minute. Add the confectioners' sugar, vanilla and salt and beat on low to combine, then increase the speed to medium-high and beat until light and creamy, about 3 minutes. Beat in the milk, a tablespoon at a time, to make a spreadable frosting. Add the food coloring, a drop at a time, to make a medium blue color.
• Frost the cupcakes with about half of the buttercream. Halve the cake layer crosswise. Cut a small "V" from the middle of the flat side of one piece to make a fish tail. Frost both layers with the remaining buttercream.
• For the decoration: Shingle the M&Ms on one half of each cupcake to make the fish scales (you will have enough for 2 cupcakes per color, with some of each leftover for the tail). Add a candy eyeball to each. Insert 2 red cinnamon candies on the opposite side from the scales to make fish lips. Halve 6 of the white gumdrops crosswise, then halve those pieces lengthwise to make half-moons. Stick 2 pieces of white gumdrop at the top and bottom of each cupcake for the fins.
• Stick a white gumdrop near the top of the cake fish head. Top with a black M&M, using a little frosting to make it adhere.
• Halve the red gumdrop crosswise. Halve one piece lengthwise to make half-moons and stick to the rounded side of the cake fish head for lips. Set the head at the left side of your serving tray. Follow the head with the cupcakes to make the fish body. Fit the tail on the tray at the end. Shingle the remaining M&Ms on the tail in stripes to make fish scales.

CLOWN CUPCAKES

Steps:

• Prepare and bake cake batter according to package directions for cupcakes. Cool completely on wire racks. Divide two cans of frosting among three bowls; tint with yellow, red and blue food coloring., For clown hats, use a serrated knife or kitchen scissors to cut 2 in. from the open end of each cone. Frost cones with tinted frosting; decorate with baking bits. Place on waxed paper for 30 minutes or until frosting is set., Frost cupcakes with remaining vanilla frosting. Leaving room for the hat on each cupcake, make a clown face and hair with candies. Pipe a matching ruffle on each. Carefully position a hat on each cupcake.

FRIENDLY CLOWN CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• Make cake mix as directed on box, using water, butter and eggs. Divide batter evenly among muffin cups. Bake and cool as directed for cupcakes.
• On surface lightly dusted with powdered sugar, roll each color fondant to 1/8-inch thickness. Cut 12 (2-inch) triangles from each color.
• Frost cupcakes with vanilla frosting. Use black decorating gel to draw eyes and mouths on cupcakes. Place red candies on cupcakes for nose. Place fondant triangle on each cupcake for hat; decorate hats with yellow decorating icing. Attach star tip to tube of red decorating icing; pipe onto cupcakes next to hats for hair.

CLOWN CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Combine butter and sugar in a bowl. Beat using an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Mix in vanilla extract. Stir flour, baking powder, and salt together in a separate bowl. Alternate adding flour mixture and all the milk in small amounts, mixing well after each addition.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• Combine cream cheese and butter in a bowl. Beat using an electric mixer until creamy. Add confectioners' sugar 2 tablespoons at a time and mix. Add vanilla extract after 1/2 the confectioners' sugar has been incorporated.
• Frost each cooled cupcake with a layer of cream cheese frosting. Place 2 chocolate chips for eyes, 1 red M&M® candy for the nose, and 1 gummy worm for the mouth on each cupcake. Place 2 rows of orange M&M's® on top to make the hair.