Princess cupcakes

(7 ratings)
Princess cupcakes


  • 150g self-raising flour
  • 150g softened butter/stork
  • 150g golden caster sugar
  • 3 medium eggs
  • 1tsp vanilla extract
  • 3tsp milk (room temperature)

For the buttercream

  • 250g unsalted butter (room temperature)
  • 300g icing sugar
  • 1tsp vanilla extract
  • 2tbsp milk

For the toppers

  • 4 Rice Krispie treat bars
  • 100g dark pink modelling paste
  • 10g light purple modelling paste
  • 10g white modelling paste
  • 20g grey modelling paste
  • 5g green modelling paste
  • 50g white ready-to-roll fondant
  • 4 ice cream cones
  • Sugar pearl sprinkles
  • Edible silver leaf/silver paint
  • 2mm gold sugar balls

Do you know a special little princess? Most young girls, at some point, dream of being a princess, so we reckon these pretty princess cupcakes will be very popular!

If you're throwing a princess party or just fancy spoiling someone on their birthday, try decorating your cupcakes with these pretty toppers.

They may look a little tricky but these toppers are actually quite easy to master. We've broken down all the elements in to step-by-step pictures to show how to make the individual designs.

The castle is shaped by a Rice Krispie treat, the hat by a ice cream cone - clever, eh?

Our cupcake queen Victoria Threader is a whizz with fondant and modelling paste and can create amazing designs with just a little imagination.

You don't need to have all the fancy decorating tools to be able to make these toppers - a steady hand and creative flair and you can carve your own designs on the paste.

Most shops sell ready-coloured fondant and paste but if you can't find any, you can colour white paste yourself quite easily.

We love seeing all the amazing cake creations you make so keep sharing them on our Facebook page.


  • Sharp knife
  • 30mm and 38mm circle cookie cutters
  • Rolling pin
  • Small blossom cutter
  • Oval double-sided cookie cutter (for the mirror)
  • Piping bag with a Wilton  6B nozzle
  • Embossing stick (for the handle of the mirror)
  • Square cutter (optional)
  • Wood/brick embossing sheet (Optional)
  • Water brush

Step 1

Cut 8x 30mm circles out of the Rice Krispie treats. Stick 2 circles together and repeat to create 4 towers.


Step 2

Roll the white fondant and emboss with the brick embosser. If you don’t have an embosser you can use a knife or pizza cutter to make the pattern. Cut to size, brush the back of the fondant with water and stick around the Rice Krispie treat towers.


Step 3

Roll out the pink modelling paste and cut 4 strips and cut small squares from the top of the strip.


Step 4

Stick around the tops of the towers with a little water. Cut 4x 30mm circles from the pink paste to cover the top of the towers.


Step 5

Using an oval cutter, cut an oval from the pink paste and trim and emboss to make a door. Add a gold sugar ball for the handle and stick the door to the castle with a brush of water. For the windows, cut small rectangles and stick them on with a brush of water.


Step 6

For the ivy, roll the green paste into thin sausage shapes and stick on with a brush of water. Cut small blossom flowers from the pink and purple paste and add a gold sugar ball for the centre. Stick the blossom flowers around the ivy with a brush of water.

Roll the grey modelling paste out to 1/6 of an inch thick and cut 4x 38mm circles. Stick the castles onto the grey circles with a brush of water and pop a paper flag in the top to finish them off.


Step 7

Trim the bottom off the ice cream cones. Roll the pink modelling paste, brush the back of the paste with a touch of water and wrap the paste around the ice cream cones, tucking the remainder up in to the cone. Stick 3 blossom flowers onto the hat with a brush of water. Roll the white modelling paste out quite thinly and cut a thin strip. Stick to the top of the hat, twisting the strip after you glued the top. Repeat with the pink and purple strips.


Step 8

Roll the remainder of the pink paste cut 4 larger scalloped ovals and then using the plain side of the smaller oval cutter, cut the centres out.


Step 9

Cut 4 smaller scalloped ovals from the white paste and cover with edible silver leaf or paint with edible silver paint. Stick the pint border around the silver oval.


Step 10

Stick the edible pearls around the scalloped edge with a dot of water.


Step 11

Cut a handle shape and emboss with an embossing stick, then stick to the back of the mirror and leave to dry on greaseproof paper.


Step 12

Make up a batch of our basic cupcakes and allow to cool.

Whip up our classic vanilla buttercream and either pipe a swirl onto the cakes or spread a layer with a palette knife.


Step 13

When all the toppers have set (leave for an hour or so) add them to the tops of the iced cupcakes.

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