# 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 for eyes
17 - Cornstarch for dusting
# Method:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt until evenly distributed.
03 - In a large bowl, beat softened butter and granulated sugar together until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time to the butter mixture, mixing thoroughly after each addition. Stir in vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture in alternating batches with milk, beginning and ending with dry ingredients. Mix until just combined.
06 - Divide batter evenly among cupcake liners, filling each approximately two-thirds full. Bake for 18 to 20 minutes until a toothpick inserted in the center emerges clean. Cool completely before frosting.
07 - Beat softened butter until creamy. Gradually add sifted powdered sugar and vanilla extract. Add milk as needed to achieve a fluffy, spreadable consistency. Tint with blue gel food coloring to desired shade.
08 - Divide fondant portions and tint each with desired gel food coloring. Shape small ovals for fish bodies and flatten slightly. Form tiny triangles for tails and fins, attaching with water. Apply eyes using edible marker or black food coloring with a fine brush. Air-dry on parchment paper.
09 - Frost cooled cupcakes with blue buttercream using a swirling motion to resemble water. Crown each cupcake with a fondant fish topper.
