# What You Need:
→ Cupcakes
01 - 1.5 cups all-purpose flour
02 - 1.5 teaspoons baking powder
03 - 0.25 teaspoon salt
04 - 0.5 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 2 teaspoons vanilla extract
08 - 0.5 cup whole milk
→ Buttercream Frosting
09 - 1 cup unsalted butter, softened
10 - 3 cups powdered sugar, sifted
11 - 2 to 3 tablespoons milk
12 - 1 teaspoon vanilla extract
13 - Blue gel food coloring
→ Fondant Fish Toppers
14 - 8 ounces white fondant
15 - Gel food coloring in blue, green, orange, and yellow
16 - Edible black marker or black food coloring
17 - Cornstarch for dusting
# How-To Steps:
01 - Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat softened butter and granulated sugar together until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time to the butter mixture, beating well after each addition. Stir in vanilla extract until fully combined.
05 - Gradually add the dry ingredient mixture to the wet mixture, alternating with milk in three additions. Mix just until combined, being careful not to overmix.
06 - Divide batter evenly among cupcake liners, filling each approximately two-thirds full. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow cupcakes to cool completely.
07 - Beat softened butter until creamy. Gradually add sifted powdered sugar while beating continuously. Add vanilla extract and milk as needed to achieve a fluffy, spreadable consistency. Tint with blue gel food coloring to desired shade.
08 - Divide white fondant into portions and tint each with desired gel food coloring. Shape small ovals for fish bodies and flatten slightly. Create tiny triangles for tails and fins, attaching them with water. Use edible black marker or a small brush with black food coloring to add eyes. Allow fondant fish to air-dry on parchment paper.
09 - Frost each cooled cupcake with blue buttercream, swirling the frosting to resemble water. Place one fondant fish topper on the center of each frosted cupcake.
