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–+ servings

Minnie Mouse Safari Cupcakes

Minnie-themed Safari Cupcakes bring the wild to your table with chocolate cake, toasted coconut, and hand-crafted fondant decorations that mimic the vibrant textures of the jungle!
Print Recipe
Prep Time:1 hour 35 minutes
Cook Time:18 minutes

Equipment

  • piping bag large
  • star tip
  • cookie scooper
  • edible marker in black and in brown
  • Wilton's color mist food spray in red and in silver
  • fondant in white
  • cookie sheet with silicone mat
  • circle fondant cutter
  • bow silicone mat
  • Rolling Pin
  • stripe cookie stencil
  • cheetah cookie stencil

Ingredients

Chocolate Cupcakes:

  • 18 gluten free chocolate cupcakes gluten-free chocolate cupcake recipe from Gluten Free On A Shoestring or cupcake mix from Krusteaz or Simple Mills

Peanut Butter Frosting:

  • 1 cup unsalted sweet cream butter softened
  • 3 cups powdered sugar
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons heavy whipping cream
  • 1/4 cup creamy peanut butter

Toppings:

  • 3 cups coconut flakes toasted

Instructions

Make The Fondant Pieces: 

  • Sprinkle some cornstarch onto the cutting board.
  • Take the white fondant out of the package and knead it on the cutting board until it's soft and workable.
  • Sprinkle a bit more cornstarch on the cutting board and roll the fondant to about ¼ inch thick.
  • Use the round fondant cutter to cut out 40 circles and place them on the cookie sheet.
  • Next Day: 
  • Using the black edible marker and the cheetah stencil, place the stencil over a white fondant piece and carefully trace the cheetah spots. Set it aside and do the same with the rest of the white circles.
  • Once all are done, use the brown marker to trace around the black lines.
  • Finally, spray the fondant circles lightly with silver cake spray for a nice shine.
  • Let them air dry for a few hours.

Make The Bow:

  • Pinch off about 1 tbsp of white fondant and press it into the larger bow mold.
  • Carefully take it out and place it on the cookie sheet to dry.
  • Once the bow is dry, put the stripe stencil on it and lightly spray the red cake spray.
  • Let it dry.

Bake Cupcakes: 

  • Follow your favorite gluten-free chocolate cupcake recipe and bake. Allow the cupcakes to cool before frosting. 
  • Make Peanut Butter Frosting: 
  • With a standing mixer, whip together the butter, powdered sugar, vanilla, and heavy whipping cream until it’s all smooth and stiff.

Frost Cupcakes: 

  • Grab your ice cream scooper and scoop some frosting onto the cupcakes.
  • Use a butter knife to spread the frosting into a thick, round disk gently.
  • Roll the frosted cupcakes in toasted coconut.
  • Set them aside and repeat with the remaining cupcakes.
  • Mix the remaining frosting with creamy peanut butter until combined.
  • Scoop the mixture into a piping bag.
  • Pipe dollops of the frosting into the center of each cupcake.

Add Minnie Mouse Fondant Pieces: 

  • Put the bow in the middle of the cupcake.
  • Place one ear on the left side and the other on the right side of the cupcake.
  • Serve and enjoy! 

Nutrition

Serving: 1cupcake | Calories: 293kcal | Carbohydrates: 24g | Protein: 2g | Fat: 22g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 30mg | Sodium: 23mg | Potassium: 104mg | Fiber: 2g | Sugar: 21g | Vitamin A: 352IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 1mg
Servings: 18 cupcakes
Calories: 293kcal
Author: Vee Zarate