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Clown Hat Circus Cupcakes

Yields12 Servings

 ½ stick butter, softened
 1 cup confectioners’ sugar
 12 tbsp milk
 68 oz green fondant
 46 oz yellow fondant
 12 oz light purple fondant
 12 oz baby blue fondant
 1 circular cookie cutter, about 2 ½ inches in diameter
 Wilton icing tip #12
 Wilton icing tip #101
 24 toothpicks
1

Before decorating, ensure that the cupcakes are cooled down completely.

2

The butter, confectioners’ sugar, and milk are the ingredients that make up the buttercream. Place all three in a large bowl and beat using an electric mixer. Be sure to start the speed on low and increase to high.
Once the ingredients are well-combined and form semi-stiff peaks, the buttercream is complete. Using an offset spatula, frost each cupcake with a thin layer of buttercream.

3

Roll out the green fondant so that it’s about ¼ of an inch thick. Use the circular cookie cutter to cut out 12 green fondant circles.

4

Cover each cupcake with one fondant circle.

5

Divide the yellow fondant into 12 one-inch spheres. Shape each one into a cone.

6

Roll out the light purple fondant and the blue fondant so that they’re each about ¼ of an inch thick.

Using the tip of Wilton #12, cut out 12 small circles of blue and purple fondant.

Stick one of each color on the yellow fondant cones.

7

Insert a toothpick into the center of each cupcake and then insert the yellow cone.

8

Insert another toothpick into each cone, having a small portion of the toothpick poke through the top.

9

Roll out 6 spheres of purple fondant and 6 spheres blue fondant - about ½ an inch in size each.

Insert one sphere on top of each cone (the tip of the toothpick will help keep it secure).

10

Scoop the remaining buttercream into a small piping bag with Wilton tip #101 attached.

Using a back and forth motion, frost the circumference of the bottom of each fondant cone.

Serve and enjoy!

Nutrition Facts

Serving Size 1

Servings 12