Even if you’re not a huge cinema go-er, I’m sure you will have noticed given all of the advertising on many food products, that Despicable Me 3 has now been launched at the cinema.
I’ve been wanting to make some Minion cupcakes for our
young niece and nephew for quite some time, but for one reason and another it just
hasn’t happened – yet! So in preparation for when we see them next, the release of the new Despicable Me movie seemed to be the perfect opportunity to give them a trial run.
These Minion Cupcakes are surprisingly easy to make, and yet they are very much recognisable as the mischievous yellow minions! There’s no shaping and moulding of tricky shapes, nor do you need to use food dies to colour your fondant – ready coloured fondant is great for this fun bake. The fondant is cut into circles with cutters of varying sizes to create the face, glasses and eye detail of these minion cake topper characters!
And they certainly are characters. There’s the one with the cheeky smile, the one poking his tongue out (tut-tut!), as well as the surprised Minion! Not to mention the bald one, the one with spiky hair and the one sporting a comb over! These homemade minion cake toppers are easy to make and are only limited to your own imagination!
Minion cupcakes are such a fun bake. Not only would they be great for a child’s party or even a charity bake sale, but they’re also great for letting your imagination go wild.
And of course, because fondant is unflavoured it means that you can use your favourite cupcake recipe to support your fondant topper!
Check out my video showing how to make Minion Cupcakes, should you need any further convincing how easy they are to make!
What’s new on Only Crumbs Remain?
Regular visitors to my home baking blog (thank you 😊) may have noticed that I’ve introduced a couple of new features.
Firstly, there is now a button(s) at the head of the post to take you straight to the recipe, (and video when appropriate) allowing you to easily skip over my ramblings if you so wish 😉.
And, secondly, at the end of each post I am sharing links of products, sold via Amazon, which you may find useful when trying out one of my recipes, or for baking in general. To be open and honest, should you purchase one of these items I will receive a small percentage of the item’s cost, which will go partway to paying for the continued on-line presence of Only Crumbs Remain. Do rest assured though, you wont be charged any extra should you follow the link and purchase an item.
So, here’s how to make Minion Themed Cupcakes
Let your imagination go wild when making these fun Minion themed cupcakes! They’re easy to make, requiring no sculpting or hand shaping and are perfect for a child’s party or charity bake sale. I’ve used a vanilla cupcake and buttercream frosting to support our minion cake toppers, though feel free to use your favourite recipe!
Hand on time: about 2 hour Cook time: 20 – 23 mins Yield: 12 large cupcakes
12 Muffin sized cupcake cases & muffin tin
Piping bag fitted with large star nozzle
Fondant tools, including rolling pin – ideal though not essential (see note d below)
Large cookie cutter (see note d below)
For the Vanilla Cupcakes
- 210g Butter, unsalted & softened
- 210g Caster Sugar
- small Pinch of Salt
- 1 tsp Vanilla Extract
- 4 Eggs, medium
- 210g SR Flour
- 1 – 2 tbsp Milk
For the Vanilla Buttercream Frosting
- 180g Butter, unsalted & softened
- 360g Icing Sugar
- 1/2 tsp Vanilla Extract
- splash of Milk
For the Fondant Minion Cupcake Toppers
- 250g Yellow Fondant
- small amounts of Black, Grey, White, Brown Fondant
Notes: a) When making the cupcake batter, consider weighing the cracked eggs first to ensure the batter has equal weight of butter, sugar, flour and eggs. Simply weigh the butter, sugar and flour to the same weight as the eggs. Of course the value may be slightly different to the 210g listed in the ingredients above. b) Consider warming your lightly beaten eggs over a bain marie especially if they feel particularly cold. Warm them until they feel lukewarm. This should help prevent the batter from curdling and produce a better cupcake sponge. c) Why not hollow out the cupcakes a little to provide a secret filling of jam or even chocolate ganache before decorating with buttercream and the fondant disc. d) If you don’t have a large cookie cutter or fondant tools, improvise. Consider using a glass tumbler in place of the cookie cutter. A small tooth pick can be useful too when working with fondant. e) Rather than buying grey fondant, consider kneading together white fondant with a small amount of black. Likewise, for the brown fondant add a small amount of yellow and black to a larger piece of red. Knead together well until no longer streaky. f) Aim to keep your hands and utensils as clean as possible when working with different colours of fondant. Black, especially, can soon discolour other fondants.