Safari Minnie Mouse Cupcakes

These Safari Minnie Mouse cupcakes are inspired by her explorer’s spirit and curiosity. These decadent chocolate cupcakes are topped with delicious peanut butter and coconut frosting. Can’t forget her adorable animal print ears and a cute bow!

One of my favorite experiences at Disney’s Animal Kingdom is the Kilimanjaro Safari. Of course, after I am done exploring the savannah I want to get some fabulous photos with Safari-ready Minnie Mouse. She is just adorable, these cupcakes are just as adorable!

Crafting with fondant may seem daunting at first, but fear not! It’s not as hard as you might think. With a bit of patience and a steady hand, anyone can create beautiful fondant decorations. The key is to work carefully, taking your time to knead the fondant to the perfect consistency and ensuring each step is executed with precision. Whether you’re tracing intricate designs or molding delicate shapes, approaching the process with care and attention to detail will yield stunning results. So, don’t be afraid to dive in and explore the world of fondant crafting; you might just surprise yourself with what you can create!

How to Make Safari Minnie Mouse Cupcakes

All the Ingredients and Tools you will need:

• 1 package of Wilton White Fondant
• 1 Black and Brown Edible marker 
• Cheetah cookie stencil (or you can freehand)
• Stripe cookie stencil
• 1 2 in round fondant cutter 
• 1 Wilton Fondant Bow mold
• 1 can of red cake spray 
• 1 can of silver cake spray 
• 1 Rolling pin
• 1 cookie sheet with silicone mat

• 1 box of chocolate cake mix
• 1 ¼ C of whole milk
• 1/2 C unsalted sweet cream butter, softened
• 3 large eggs
• Vanilla and peanut butter frosting
• 1 C unsalted sweet cream butter, softened
• 3 C powdered sugar
• 2 tsp pure vanilla extract
• 3-5 tbsp heavy whipping cream
• 1 large piping bag with a star tip
• 1 medium ice cream scooper
• 3 C toasted coconut
• ¼ C creamy peanut butter

How to Make the Fondant Minnie Ears

This process takes 2 days.

Day 1: Getting Started

Step 1 – To embark on this sweet journey of crafting fondant decorations, clear your cutting board and sprinkle a light layer of cornstarch onto its surface.

Step 2: Next, unwrap the white fondant from its package, and place it on the cutting board. Knead the fondant gently, allowing it to soften and become pliable under your hands.

Step 3: Once the fondant feels smooth and malleable, sprinkle some more cornstarch onto the cutting board to prevent sticking, and roll out the fondant to a thickness of about ¼ inch.

Step 4: Grab your trusty round fondant cutter and start cutting out circles. Aim for about 40 of these delightful rounds, placing each one carefully onto a cookie sheet as you go.

Day 2 – Adding the Finishing Touches

Step 1: Grab your black edible marker and the cheetah stencil, and let’s get started. Carefully position the stencil over one of the white fondant circles, ensuring it’s secure. With a gentle hand, trace the lines of the cheetah spots onto the fondant.

Step 2: Once you’ve completed tracing, set the fondant piece aside and move on to the next white circle. Repeat the process until all your circles have been adorned with those fierce cheetah spots.

Step 3: Now, it’s time to add some depth and dimension. Grab your brown marker and carefully fill in the black lines you’ve drawn earlier, creating the full effect of the cheetah spots.

Step 4: To add a touch of magic, reach for the silver cake spray and lightly mist each fondant circle. This will give them a beautiful shine that will catch the eye.

Step 5: With all the decorations complete, it’s time to exercise some patience. Allow your fondant circles to air dry for a couple of hours, letting the colors set and the shine develop.

Crafting the Perfect Fondant Bow

Now, let’s add an adorable finishing touch to our fondant decorations with a charming bow!

Step 1: Start by pinching off approximately 1 tablespoon of white fondant. Press it gently into the larger bow mold, ensuring it fills the shape nicely.

Step 2: Once the fondant is snug in the mold, carefully remove the bow and place it onto the cookie sheet. Let it sit undisturbed, allowing it to dry and take shape.

Step 3: Once the bow has dried, it’s time to add some color and Minnie Style. Place the stripe stencil onto the bow, ensuring it’s positioned securely.

Step 4: Now, grab the red cake spray and give the bow a light misting. This will infuse it with a delightful pop of color that will make it stand out. Allow the spray to dry completely on the bow, ensuring the colors set beautifully.

How to Make the Chocolate Cupcakes and Peanut Butter & Coconut Frosting

Make the cupcakes the day before so they have time to fully cool. Instead of following the directions on the box, we are going to add a little more richness to the cupcake by swapping the water and oil for milk and softened butter.

Cupcake Directions:

Step 1: Preheat the oven to 350 degrees Fahrenheit and prepare a cupcake pan by lining it with liners.

Step 2: In a large bowl, combine the cake mix, milk, butter, and eggs. Beat the mixture until it’s smooth and well combined.

Step 3: Fill each cupcake liner about ¾ of the way full with the batter.

Step 4: Bake the cupcakes in the preheated oven for approximately 21 minutes, or until a toothpick inserted into the center comes out clean.

Step 5: Once baked, remove the cupcakes from the oven and allow them to cool completely.

Frosting Directions:

Step 1: Using a standing mixer, combine the butter, powdered sugar, vanilla, and heavy whipping cream. Beat the mixture until it’s smooth, stiff, and well combined.

Step 2: Using an ice cream scooper, scoop the frosting onto each cupcake, covering the top generously.

Step 3: With a butter knife, gently spread the frosting into a thick, round disk on top of each cupcake.

Step 4: Roll each frosted cupcake in toasted coconut, ensuring the frosting is evenly coated.

Step 5: Set aside and complete steps with remaining cupcakes 

Step 6: Using the remaining frosting in the bowl, beat in the creamy peanut butter until combined. Scoop into the piping bag and pipe dollops of the frosting into the middle of the cupcake.

Step 7: Place the bow in the middle of the cupcake

Step 8: Place 1 ear on each side of the cupcake and then enjoy!

To ensure your cupcakes stay fresh and delicious, proper storage is key. Once cooled completely, store the cupcakes in an airtight container at room temperature for up to two days. If you’re planning to keep them for longer, you can refrigerate them for up to a week, but be sure to bring them back to room temperature before serving for optimal taste and texture.

To make sure your cupcakes turn out perfect every time, here are a few tips: First, accurately measure all ingredients to maintain the right balance of flavors and textures. Second, avoid overmixing the batter, as this can lead to tough cupcakes. Third, keep an eye on the baking time, as oven temperatures can vary; a toothpick inserted into the center should come out clean to indicate they’re done. Finally, allow the cupcakes to cool completely before frosting to prevent the frosting from melting. With these tips in mind, you’ll be on your way to baking perfect cupcakes every time!

Thank You for Spreading the Pixie Dust!