Pokemon Cupcakes Recipe
Delicious Pokemon cupcakes made with a doctored-up cake mix and fondant Poke Balls! Perfect cupcake idea for a birthday party!
I have never used fondant before. I have not even tasted fondant before making these cupcakes.
When I had the idea to make Poke Ball cupcakes, I knew I had to make them with fondant. It was a whole new concept to me.
After watching a few YouTube videos, I decided I could do this. I could make these cupcakes work.
I used the same cookie cutter that I made the Rice Krispie Treats and the Sugar Cookies. You will also need a set of round cookie cutters.
How To assemble the Fondant Poke Balls:
- Knead and roll out the white fondant on a surface dusted with powdered sugar. You want it to be THIN.
- Using a circle cutter a bit larger than your cupcake, cut the number of circles you need for the cupcakes.
- Knead and roll out the red fondant on a surface dusted with powdered sugar.
- Using the Poke Ball cutter, cut out the shapes. You will only be using the halves (not the stripe down the middle).
- Using a brush, apply water to the back of the half ball. Place it on one half of the white disc.
- Knead and roll out the black fondant on a surface dusted with powdered sugar.
- Using the Poke Ball cutter, cut out the black strip (make sure to take out the middle in the circle).
- Brush water on the back and place it against the red half.
- Dust off any powdered sugar that might be on the top.
- Using a circle cutter the same size of the cupcake. This will give the topper and nice clean edge.
Tip: You may need a sharp knife to cut out the Poke Ball Shapes.
To assemble the Pokemon cupcakes:
- Put a small amount of buttercream frosting on top of the cupcakes (do not go to the edges)
- Place the fondant Poke Balls on top of the frosting and press down gently.
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Ingredients
Cupcakes
- 1 box of white cake mix
- 1 cup all-purpose flour
- 1 cup sugar
- 3/4 teaspoon salt
- 1 1/3 cups water
- 2 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 4 large egg whites
Frosting
- 1/2 cup 2 sticks of unsalted butter, softened
- 1 1/2 to 2 cups powdered sugar sifted
- 1/8 teaspoon salt
- 1/2 tablespoon vanilla extract
- 2 tablespoon milk
Fondant Discs
- White Fondant
- Black Fondant
- Red Fondant
Instructions
Cupcakes
- In a large bowl mix cake mix, flour, sugar, salt, water, vegetable oil, vanilla extract, sour cream, and egg whites until well blended.
- Add cupcake liners to your cupcake tin.
- Scoop your cupcake batter into the prepared cupcake tin. Make sure not to get them more than 3/4 full.
- Bake at 325 degrees for about 18 minutes, or until a toothpick inserted into the cupcake comes out clean.
- Allow to cool before adding frosting.
Frosting
- Beat the butter for a few minutes using your mixer on medium speed.
- Add 1 1/2 cups of powdered sugar and mix on low speed until blended.
- Add the vanilla extract, salt, and 1 tablespoon of milk. Mix on medium speed for 3 minutes.
- If you need stiffer frosting, add the remaining sugar.
- If you need a thinner frosting, add the remaining milk.
Fondant Discs
- See post for instructions on how to assemble.
Notes
Cook time does not reflect decorating time.
Nutrition
Calories: 159kcal | Carbohydrates: 31g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 198mg | Potassium: 34mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 144IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 1mg
Servings: 30 cupcakes
Calories: 159kcal