mermaid cupcakes
mermaid cupcakes

I recently hit the ‘live’ button on Facebook for the first time, walking through a how to make ‘Mermaid Cupcakes’ a popular cupcake design taking over Pinterest! This is our take on the Mermaid Cupcake!

Live Video re-play here 

If you caught the video, a few bits were prepared beforehand to speed things up including the Vanilla Buttercream Frosting & Cupcakes.

Vanilla Buttercream Frosting

  • 250g Unsalted Butter

  • 560g Icing Sugar

  • 2 tbsp Milk

  • 1/2 tsp Vanilla Extract

  • Gel food colours, I use ProGel Food Colouring

For cupcakes, I don’t think you can beat a good buttercream frosting! The recipe we use on all our cupcakes is a variation of this recipe, sometimes we add Lemon, chocolate, caramel all of which are delicious!!

Start with your ingredients all at room temperature, if your butter needs a help along the way pop in the microwave for 10 seconds but keep an eye, when butter starts to melt it’s back in the fridge! Butter should be soft but not greasy.

Beat for 5 minutes in a stand mixer fitted with a paddle attachment or a handheld electric whisk, you’re looking for it turn white and fluffy.

Sift your icing sugar and add to your butter in parts (mix on slow, otherwise you WILL have a cloud of icing covering your entire kitchen)

Add in your vanilla extract and milk, you may need to add more milk depending on the consistency.

Finally add your gel food colourings (a little goes a long way!)

The frosting will keep in the fridge for 1-2 weeks, just bring back to room temperature and re-whip before using.

Vanilla Cupcakes

Theres something lovely about a classic Vanilla Cupcake, I like to have that slightly ‘eggy’ sweet taste. I often get questions about cupcakes such as how to get them flat, avoiding a greasy liner on the bottom etc. My top tips below…

  • Turn down the oven temperature, baking cupcakes for longer at 160c will avoid over browning and keep the tops from peaking in the middle

  • Use ingredients at room temperature, eggs hold less air when cold and cold ingredients can lead to an uneven mixture (lumps of butter not incorporated) and a low rise

  • Fill cupcake liners 3/4 full, its more than you think! I actually use a piping bag to fill mine but an ice cream scoop is a great way to ensure you get 12 perfectly even cupcakes

  • Some liners are just bette than others, I swear by the Aldi ones they’re a perfect size and i’ve never had a greasy bottom. A little hack though, pop some grains of rice in the bottom of your cupcake tin underneath your cupcake liners

  • Try find a recipe that doesn’t have any bicarb or baking powder, often this is the pesky culprit that leads to cupcakes peaking int eh middle

Other Tools 

I used a silicone mould to make our Chocolate Mermaid Tails, you can get this here Mermaid Tail Mould alternatively, making your own from fondant icing is quite simple. See this fantastic tutorial from the Cake Journal 

You can pick up some amazing sprinkles now, any shimmery colours would work but we particularly love these for this bake Sprinkletti Unicorn Sprinkles

We also use disposable piping bags, oh man these are soooo much better as you’ll have enough washing up as it is! You can grab them on Amazon fairly cheap Disposable Piping Bags – blue I find you can get some good baking supplies also from Home Bargains!

Also we use a Wilton Number 1M Open Star Nozzle to pipe the buttercream.