1 ½cups180 grams cake flour (can also use unbleached all-purpose flour)
1 ½teaspoonsbaking powder
¾teaspoonsalt
½cup115 grams unsalted butter, room temperature
1cup225 grams granulated sugar
2large eggsroom temperature
2teaspoonsvanilla extract
½cup115 grams buttermilk, room temperature
For the Buttercream
¾cup170 grams unsalted butter, room temperature
3 ½cups437 grams powdered sugar
¼teaspoonsalt
2teaspoonsvanilla extract
2 - 3tablespoonsheavy cream
½cupfinely crushed Nila wafers
1drop teal food coloring
¼cupsprinkles
Instructions
Start making the mermaid tails. Melt the chocolates. For easier application, use squeeze bottles to fill the molds.
Add the chocolate to the molds and swipe away any excess off the top. Place the molds in the freezer for about 3 - 4 minutes. Carefully remove the chocolates. I recommend slowly pulling the mold from the chocolate around the thinnest area then slowly working your way around the chocolate to loosen it.
Freeze unmolded chocolates as you work.
Clean the edges of the mermaid tails and then use a brush to brush the edible glitter onto the tails. Set aside. I recommend keeping them in the freezer until ready to top onto the cupcakes.
Preheat the oven to 350° F for the cupcakes. Line the cupcake tin with liners.
In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
In a stand mixer, beat the butter and sugar together until light and fluffy - about 5 minutes.
Add in the eggs one at a time, beat well between each addition of egg for about 3 minutes.
Beat in the vanilla extract.
Alternate between adding the flour mixture in three batches, and the buttermilk mixture in two batches. Mix until each batch is just combined. Do not overmix. I recommend folding in the last batch of flour by hand.
Fill the cupcake liners with the batter until they are about ¾ full.
Bake for about 18 - 20 minutes, or until a toothpick comes out clean when inserted in the middle.
Remove from the oven and allow to cool completely.
Start making the buttercream.
Beat the butter until it is smooth. Beat in the powdered sugar in 1 cup increments, beating well after each addition. Add in the salt and vanilla and mix well. Add in the heavy cream until the buttercream is smooth and workable, but still on the firmer side so it can hold up the weight of the mermaid tails.
Place about 2 teaspoons of buttercream on top of each cupcake and smooth out. Dunk the frosted cupcakes into the crushed Nila wafers so they are completely coated.
Add the food coloring to the bowl with the remaining buttercream. Beat until the buttercream is fully tinted.
Add a star tip to a piping bag and fill with the frosting. Pipe the frosting onto the center of the cupcakes, allowing the Nila wafers to be seen around the edges.
Add sprinkles to the teal buttercream. Top the frosting with the mermaid tails, pushing down so they stay in.