Babyshower Cupcakes

Tonight is my sister-in-law and my baby shower. We’re expecting 2 weeks apart!

I’m celebrating it by baking…drumroll…cupcakes. Since I’m not sure if I’m having a boy or a girl, but she’s having a boy, I thought that turquoise would be the appropriate shade for our little bash.




So last night, with store-bought fondant which I colored turquoise, I made tiny sugar duckies to top my cupcakes. It was somewhat of a tedious operation—although not much different than shaping playdough, it took a long time—but the result is just too cute.




Ironically enough, the only other time I’d used fondant was for my daughter’s baby shower cupcakes. I’d made tiny roses.


For 48 mini cupcakes




Vanilla Mascarpone Batter

170 g unsalted butter, room temperature

1 cup granulated sugar

2 egg whites

2 teaspoons pure vanilla extract or 1 vanilla pod, scraped

½ cup mascarpone

½ cup part skim milk

2 tbsp cornstarch

2 cups flour

2 tsp baking powder

¼ tsp kosher salt


  1. Line a mini cupcake pan with liners of your choice and preheat the oven to 350 F or 180 C.
  2. In the bowl of a stand mixer, cream the butter and sugar.
  3. Add the egg whites and vanilla and mix until just incorporated.
  4. Pour in the sour cream and milk and mix some more.
  5. In another bowl, mix all the dry ingredients. Pour into wet ingredients and whisk until well mixed.
  6. With an ice cream scooper, spoon your dough into prepared wrappers.
  7. Bake for 13 minutes or until a knife inserted in the middle comes out clean. They will not be golden.
  8. Let cool before frosting.




Swiss Meringue Buttercream

2 egg whites

½ cup sugar

¼ tsp salt

1 tbsp vanilla extract

½ cup butter, room temperature


  1. Combine egg whites, sugar, and salt in a large glass bowl set over a pan of simmering water. Whisk until sugar has dissolved (approximately 5 min). The mixture should feel warm and smooth when rubbed between your fingertips, and have whitened.
  2. Pour your mixture into the bowl of your stand mixer and beat on high speed until mixture fluffs up like meringue (approximately 2-3 minutes). Add the vanilla and beat until mixed in.
  3. Add the butter and whisk on medium-high speed. If your mixture curdles, it is OKAY. Keep on beating on medium-high speed until frosting comes together.
  4. With a metal spatula, spread frosting over the top of the cooled cupcakes, then add your decorations.





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