# What you'll need:
→ Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 2 teaspoons vanilla extract
08 - 1/2 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.
03 - In a large bowl, beat butter and sugar together until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time to the butter mixture, mixing well after each addition. Stir in vanilla extract.
05 - Gradually add dry ingredients to wet mixture, alternating with milk. Mix until just combined.
06 - Divide batter evenly among cupcake liners, filling each three-quarters full. Bake for 18 to 20 minutes until a toothpick inserted in center comes out 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 fluffy, spreadable consistency. Tint with blue gel food coloring.
08 - Divide fondant into 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 a dab of water.
09 - Use edible black marker or a small brush with black food coloring to add eyes to each fondant fish. Allow toppers to air-dry on parchment paper.
10 - Apply blue buttercream frosting to cooled cupcakes with swirling motions to resemble water. Place one fondant fish topper on each cupcake.
