18 Materials Needed:

Wilton Decorator Preferred Fondant 24 oz. White 104795455, Wilton Roll-N-Cut Mat 104106118, Wilton Fondant Rolling Pin 9 inch 104105836, Wilton Cut-Outs Dual-side Fondant Cutters Hearts 104793699, Wilton Decorating Tip No. 1M 104103107, Wilton Decorating Tip No. 12 104103096, Wilton Standard Baking Cups 75 pc. White 104103276, Wilton Recipe Right Muffin Pan 12 cavity 104105978, Wilton 10 inch x 16 inch Cooling Grid 104106022, Wilton Ready-To-Use Decorator White Icing 4-1/2 lb. 104105016, Wilton Extra Fine Tip FoodWriters Edible Color Markers 5 pc. Primary 104718374, Wilton Color Mist Food Color Spray Gold 104685612, Wilton Sugar Pearls Black 104727020, Favorite Cupcake Recipe or Mix, Knife, Plastic Ruler, Cornstarch, Food-Safe Scissors

About this Project

Celebrate St. Patrick’'s Day with an easy-to-make cupcake!

  • 1
    Project time does not include time needed to neither bake nor cool cupcakes, nor for the fondant cutouts to dry.
  • 2
    Two to three hours in advance, use 9 inch fondant roller with Pink guide rings to roll out White fondant 1/16 inch thick. For each shamrock, use straight edge of heart cut-out “F” to cut three shapes for leaves. For stem, use knife to cut triangle shape 3/4 inch high x 3/8 inch wide at base. Cut a slight curve in triangle. For coins, use wide end of tip 12 to cut three shapes for each treat. Let all shapes dry on cornstarch-dusted surface, about 2 to 3 hours.
  • 3
    Prepare cupcake batter following recipe directions. Bake and cool cupcakes.
  • 4
    Use tip 1M, a cut disposable decorating bag and White decorator icing to pipe a swirl on cupcake tops.
  • 5
    Use Green edible color marker to draw design on shamrock leaves and stem. Use Gold color mist food color spray to spray coins. Let dry, about 5 minutes.
  • 6
    Position shamrock leaves, coins and Black sugar pearls on cupcake tops.