Winnie the Pooh Cupcake Recipe
Celebrate the new Christopher Robin movie by making these amazing Winnie the Pooh cupcakes.
Servings: 12 cupcakes
Ingredients
Cupcakes
- 12 chocolate cupcakes
- 8 oz yellow fondant
- cornstarch for dusting
- 2" round cookie cutter
- bowl of water and paintbrush
Frosting
- 1 stick butter, softened
- 2 cups powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- black pre-made frosting
Instructions
- Allow your cupcakes to cool completely before decorating. Line a baking sheet with wax paper and dust your working surface with a thin layer of cornstarch. Roll your fondant to be about ¼ of an inch thick and use your cookie cutter to cut out 12 fondant circles.
- Next, roll spheres about one inch in diameter, you’ll need twelve of these. Flatten them out and shape them into ovals.
- Roll 24 smaller spheres and shape them to look like Pooh’s ears (flat and pointed at one end).
- Using a stand mixer, beat butter, icing sugar, milk and vanilla extract until smooth. Use an offset spatula to frost each of your cupcakes.
- Assemble your fondant pieces: place your flat oval in the center of your large fondant circle. You can brush water on back of the oval so that it sticks onto the circle.
- Using Wilton tip #7, draw Pooh’s nose and eyes with black frosting. Switch to Wilton tip #6 and draw on his eyebrows.
- Place Pooh’s face on each cupcake and apply his ears (brush the back of each ear with water to secure it on his face).
Notes
Use a small cup instead of a cookie cutter.