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Tropical Minnie Cupcakes
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Tropical Minnie Ears Cupcakes

Join Minnie Mouse as she celebrates summer with these Disney’s Polynesian Village Resort-inspired Tropical Minnie Ears Cupcakes!
Course Cupcakes
Cuisine American
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 24
Calories 427kcal
Author Michelle Ordever

Ingredients

For the Fondant Ears & Bow

  • Cornstarch cornflour, for dusting
  • 1 4.4oz package of White Fondant
  • 2 Green Edible Marker Pens 2 different shades

For the Cupcakes

  • 1 box of chocolate cake mix
  • ½ cup of unsalted butter softened
  • cup whole milk
  • 3 large eggs

For the Frosting

  • cup unsalted butter softened
  • cups powdered sugar icing sugar
  • 5-7 Tbsp heavy whipping cream double cream
  • 2 tsp pure vanilla extract

For the Tropical Sprinkles Mix*

  • Pink Sprinkles
  • Orange Sprinkles
  • Yellow Sprinkles
  • Green Sprinkles
  • Purple Sprinkles
  • Blue Sprinkles

For Decoration

  • 1 package of wilton mini floral icing decorations
  • 1 package of wilton tropical floral icing decorations
  • 1 package of royal icing leaf decorations

Instructions

  • Use cornstarch as you would flour when making dough. Dust your work surface, hands, rolling pin, and cutters. Line a cookie sheet or tray with parchment paper or a non-stick baking mat.
  • Knead the white fondant in your hands to make it soft and pliable and roll to ¼"/0.5cm thick.
  • Using a 2"/5cm round cookie cutter, cut out 48 white circles to create Minnie's ears.
    TIP! Always make extra fondant decorations as backup!
  • Place the white circles onto the prepared cookie sheet.
  • Leave the white circles to dry overnight.
  • To decorate the ears after they have dried, place the leaf stencil on top of each of the white circles and use the two different shades of green edible marker to color on the leaves. You can do this free hand if you have the artistic confidence to do so!


    Drawing Leaves onto Minnie Ears
  • To make the cupcakes, preheat the oven to 180C/350F/Gas 4. Line cupcake pans with 24 cupcake liners and set aside.
  • Using an electric handheld or stand mixer, place the cake mix, butter, milk, and eggs into a large bowl and mix until combined and smooth.
  • Use an ice cream scoop to divide the cupcake batter between the liners - about three-quarters full.
  • Bake for 20 minutes or until an inserted toothpick comes out clean.
  • Leave to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely before decorating.


    Chocolate Cupcake
  • To make the frosting, use an electric stand or handheld mixer and add the butter, powdered sugar, cream, and vanilla to the bowl.
  • Beat on medium speed until creamy and smooth and stiff peaks form.
  • Transfer 2 cups of frosting into a large piping bag fitted with a star tip. Set aside.
  • Pour all of the different colored sprinkles into a bowl and stir to mix.
  • Use a medium ice cream scoop to place a scoop of frosting on top of each cooled cupcake and use an angled spatula or knife to smooth and flatten slightly into a thick disc.


    Frosted Disc on Cupcake
  • Dip and roll the frosted cupcakes into the sprinkles to cover.


    Tropical Sprinkles Added
  • Using the prepared frosting bag, pipe a swirl of frosting on top of the sprinkles layer.


  • Place the ears on either side of the frosting swirl.


    Tropical Ears added to Cupcake
  • Place a large flower in the center of the ears.


    Pink Flower Added to Cupcake
  • Place two leaves behind the large flower and some smaller flowers in front and behind to create a floral headpiece (instead of Minnie's usual bow!).


    Remaining flowers added to cupcake
  • Enjoy and Have a Tropical Day!


    Tropical Minnie Mouse Cupcakes

Notes

*Use any shape/style of sprinkles that you like! You will need around 2 cups total of sprinkles.
Special Equipment Needed:
  • Fondant Rolling Pin
  • 1 (2"/5cm) Round Fondant/Cookie Cutter
  • 1 Tropical Leaf Stencil
  • Large Piping Bag
  • 1 Open Star (#1M) Piping Tip
  • 1 Medium Ice Cream Scoop

Nutrition

Serving: 1 | Calories: 427kcal | Carbohydrates: 47g | Protein: 3g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Cholesterol: 90mg | Sodium: 188mg | Sugar: 33g