Winnie the Pooh Cupcakes
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Winnie the Pooh Cupcakes

Winnie the Pooh Cupcakes are the most adorable sweet treat ever! Easy and fun to make, they're perfect for movie night or a Winnie the Pooh theme party.
Course Dessert, Snack
Cuisine American
Keyword Winnie the Pooh Cupcakes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 Servings
Calories 342kcal
Author Lalaine

Ingredients

  • 1/2 box Chocolate cake mix, 7 ounces of the 15.25-ounce mix
  • cornstarch for rolling fondant
  • 8 ounces yellow fondant
  • 1 stick butter
  • 2 cups icing sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • black frosting

Instructions

  • Bake the chocolate cupcakes according to the package directions, using red cupcake liners. Remove from pan and allow to cool completely.
  • Line a baking sheet with wax paper. Dust a flat working surface with a thin layer of cornstarch. Roll the fondant to about ¼-inch thick and use a cookie cutter to cut out 12 fondant circles that will fit the top of the cupcakes.
  • Roll 12 spheres about 1-inch diameter. Flatten and shape them into ovals.
  • Roll 24 smaller spheres and shape flat and pointed at one end to resemble Pooh's ears.
  • In a bowl, combine butter, icing sugar, milk, and vanilla extract. Beat with an electric mixer until smooth.
  • Using an offset spatula, frost each cupcake.
  • Assemble fondant pieces by placing a flat oval in the center of one large fondant circle, brushing the back of the oval to help stick 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 assembled fondant Pooh face on each cupcake. Apply the ears, brushing the back of each ear with water to secure on the face.

Notes

Nutritional info includes eggs and vegetable oil that are usually required in cake mix.

Nutrition

Calories: 342kcal | Carbohydrates: 45g | Protein: 1g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 34mg | Sodium: 245mg | Potassium: 69mg | Sugar: 38g | Vitamin A: 5.1% | Calcium: 3.2% | Iron: 4.7%