# Components:
→ Cupcakes
01 - 1.5 cups all-purpose flour
02 - 1.5 teaspoons baking powder
03 - 0.25 teaspoon salt
04 - 0.5 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 2 teaspoons vanilla extract
08 - 0.5 cup whole milk
→ Buttercream Frosting
09 - 1 cup unsalted butter, softened
10 - 3 cups powdered sugar, sifted
11 - 2 to 3 tablespoons milk
12 - 1 teaspoon vanilla extract
13 - Blue gel food coloring
→ Fondant Fish Toppers
14 - 8 ounces white fondant
15 - Gel food coloring in blue, green, orange, and yellow
16 - Edible black marker or black food coloring
17 - Cornstarch for dusting
# Directions:
01 - Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat butter and sugar together until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time to the butter mixture, mixing well after each addition. Stir in vanilla extract until fully combined.
05 - Gradually add the dry ingredient mixture to the wet mixture, alternating with milk in three additions. Mix just until combined, being careful not to overmix.
06 - Divide batter evenly among cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes completely in the tin before removing.
07 - Beat softened butter until creamy and pale. Gradually add sifted powdered sugar and vanilla extract. Add milk one tablespoon at a time until reaching a fluffy, spreadable consistency. Tint the frosting with blue gel food coloring until desired shade is achieved.
08 - Divide white fondant into separate portions. Knead gel food coloring into each portion individually until colors are evenly distributed throughout. Use blue, green, orange, and yellow for variety.
09 - Roll small fondant ovals for fish bodies and flatten slightly. Shape tiny triangles for tails and fins. Attach tails and fins to bodies using a dab of water as adhesive.
10 - Use an edible black marker or apply black food coloring with a tiny brush to create eyes on each fondant fish.
11 - Place finished fish toppers on parchment paper and allow to air-dry for several hours or overnight until firm.
12 - Apply blue buttercream frosting to each cooled cupcake, creating swirling motions to resemble water. Crown each cupcake with a fondant fish topper.
