Best Mothers Day Surprise Cupcakes

Mother’s Day is a popular holiday in various cultures around the world. More importantly, us Britons, send out the usual Mother’s Day card. Did you manage to send yours last year? Imagine, that in some cultures, it’s not very common to do that. We think it’s a great idea to start a new tradition and bake beautiful Mother’s Day cupcakes. What did you get your mum? Card, flowers, chocolate or scented candles? I guarantee you, once your mum sees your Mother’s Day cupcakes, she will appreciate your effort of even making them. Eat your sweet bakes with your mum with a side of coffee.

If any of this sounds familiar such as mini cupcakes , cupcake recipe , vanilla cupcake recipe , gourmet cupcakes , cupcake frosting

Here's how to make them:

Make the fondant the day before.

The recipe I used for yellow cupcakes turned out a little too brown, SO use your favorite yellow, white or butter cupcake recipe. You will not offend me if you use a cake mix. You're going to be making fondant, filling and icing for the top. Cake mix may be the way to go.

Minis or full size...I made a few of each. Let cool completely.

Make the Filling:

4 TBSP unsalted butter, at room temperature
1 cup powdered sugar
2 tsp. pure vanilla extract
3 TBSP heavy cream
1 cup marshmallow creme

Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme. It is easier to work with if it's refrigerated for about 30 minutes before using.

Spoon the filling into a pastry bag with a star tip (I used #21 for regular cupcakes and a #16 for the minis). Insert the tip into the center of each cupcake top; fill until the cupcake is heavier. Spread a little extra filling the top of each cupcake to help the fondant stick.

Apply the Fondant:


Roll out the fondant on a cornstarch dusted surface to 1/8 inch thick. Cut out with cookie cutters and apply to the cupcakes.


(On the large cupcakes, I should have gone a size larger with the cookie cutters, I think.) Set aside.

Make the Icing:

1/2 stick unsalted butter
1 - 3 tablespoons milk
1 cup powdered sugar
1/8 tsp vanilla

Using a mixer, beat the butter, vanilla, the milk and confectioners’ sugar until smooth, adding more milk if needed. Spoon into a pastry bag with a small tip (I used a #2 plain tip) pipe onto the cupcakes to decorate.

Store in the refrigerator.

So simple right ? we share this tutorials to make your party, unique,cheerful, elegant and make your party more happy .

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