Celebrate the release of Christopher Robin by creating these easy Winnie The Pooh cupcakes. This post contains affiliate links. Thank you for your support.
I grew up watching Winnie the Pooh and Piglet was always my favorite character. Next to Piglet, Pooh was a close second. I cannot wait to see the new Christopher Robin movie that will be released on August 3, 2018. I’ll be a mother of a 13-year-old by that point so the movie will be a good way for me to release tears.
- Brown Cupcake Liners
- Yellow Fondant
- 2″ circle cookie cutter
- Wilton tips #7 and #6
- Premade black frosting
Making these Winnie the Pooh cupcakes was incredibly easy. I like to use some brown cupcake liners. These ones I’ve linked to above are especially great because they don’t leave any grease marks. You can also use the red ones I made them in. Make sure they are lined by a foil liner so that the grease doesn’t seep out.Just use your favorite chocolate cupcakes. You can use store-bought or make some using your favorite mix. Just double the ingredients for the fondant toppers below to make enough for one chocolate cake mix box.
Frost your cupcakes with the buttercream. You can also buy store-bought frosting and perhaps even color it yellow to match the yellow fondant.
Roll out your yellow fondant and cut them into 2″ circles. Roll small balls of the yellow fondant for his ears and a larger ball for his nose. To get your ears to stick to the face, brush a light amount of water on the back and then adhere it to the face. Use your #7 Wilton tip and create the face. Use the #6 Wilton tip to create Winnie the Pooh’s eyebrows. Place the face on top of the buttercream frosting and serve.
Celebrate the new Christopher Robin movie by making these amazing Winnie the Pooh cupcakes.
- 12 chocolate cupcakes
- 8 oz yellow fondant
- cornstarch for dusting
- 2" round cookie cutter
- bowl of water and paintbrush
- 1 stick butter, softened
- 2 cups powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- black pre-made frosting
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).
Use a small cup instead of a cookie cutter.