These mustache cupcakes, topped with a fun fondant sombrero, are the perfect sweet end to your Cinco de Mayo celebration. Plus, they are a blast to make and even more fun to eat.
To make these, you simply whip up the cake mix (per the instructions) and pour the batter into your prepared muffin tin. To keep these cuppies extra festive, I used fun patterned cupcake liners.
Bake the cupcakes for about 18 minutes or until they are soft, fluffy and perfectly golden brown.
Once the cupcakes have cooled, frost them with that amazing buttercream you whipped up (that's if you haven't eaten it all). Once frosted, add a hefty spoonful of sprinkles to the tops so they sparkle with fun green festivity.
Once they are frosted, make the sombreros. These sound harder to create than they are — they just take a little bit of time to make. Give yourself at least an hour to shape the hats so they come out smooth and flawless. I used store-bought fondant, but you can make your own (if you really have nothing better to do).
The best way to make the hats is to fold the fondant over a bottle. It sounds weird, but it really works — trust me.
Then you roll out your other pretty fondant to make the rim around the sombrero. You want this to be a really thin roll so it looks like the ribbon a sombrero has around its crown. Next, add some sprinkles to give the hat even more pizzazz. Then place the hats on the frosting to make your cute little senor cupcakes.
After that, make the mustaches. This is very easy to do. You roll out the black fondant. I rolled mine to about a 1/4 inch thickness. To cut out the mustache, either use a stencil, or do it free hand. I used a stencil and cut out the mustaches using a sharp paring knife. This resulted in almost perfect mustaches.
Once you have your mustaches perfectly formed, stick them onto the cupcakes, right below the sombrero. I put mine just above the edge of the liner. Now these fluffy little cakes are ready to eat. Pair them with a margarita for the best party treat ever.
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