Mermaid Cupcakes
DECORATIONS 1 tsp. tylose powder, such as Wilton 2 cups white fondant, such as Wilton Decorator Preferred Cornstarch Light corn syrup Blue, light green and violet decorating sugars CUPCAKES 1 pkg. (15.25 oz.) white cake mix Water, oil and egg whites 2 tsp. raspberry extract Sky blue concentrated food coloring FROSTING 1 1/2 cups butter, at room temperature 1 1/2 cups shortening, at room temperature 6 cups confectioners’ sugar, from 2 (16 oz.) pkgs. 2 Tbs. vanilla extract, preferably clear Sky blue, violet and leaf green concentrated food colorings 2 3/4 cups Mermaid Sprinkles Mix, recipe right
Decorations: Line large rimmed baking sheet with wax paper. Knead tylose into fondant; divide into two pieces. Working with one piece at a time, on surface lightly dusted with cornstarch, roll out fondant to 1/8" thickness. Using 4 1/2" mermaid-tail cookie cutter, cut out 24 tails, re-rolling scraps. Transfer to baking sheet; dry overnight.
Cupcakes: Preheat oven to 325°F. Line 24 muffin cups with cupcake liners. Prepare cake mix with water, oil and egg whites according to package directions; stir in extract. Tint sky blue with food coloring. Divide among liners. Bake 18-20 minutes or until toothpick inserted into centers comes out clean. Cool 20 minutes. Transfer from pans to racks; cool.
Working with 1 mermaid tail at a time, lightly brush tail decorations with corn syrup then sprinkle on decorating sugars, as desired, as shown, pressing on lightly; let dry.
Frosting: On medium speed, beat butter and shortening until fluffy, 2-3 minutes. On low, gradually beat in confectioners’ sugar, then vanilla. On medium-high, beat until light and fluffy, 2-3 minutes. Evenly divide frosting among three bowls. Tint one bowl sky blue, one bowl violet and remaining bowl leaf green with food colorings.
Transfer about 2/3 cup of each frosting to separate disposable pastry bag; snip 1/2" opening in tip of each bag. Close tops of bags and secure with rubber bands, as shown.
Place frosting-filled bags into larger disposable pastry bag fitted with large star tip, as shown.
Working with one at a time, pipe ring of frosting around edge of cupcake; roll in sprinkles mix. Pipe frosting in center of cupcake, refilling bags as necessary; insert tail into frosting. Makes 24 cupcakes.