Despicable Me 3 was released today and can I just yell, I AM SO EXCITED! Partially because the plot looks good, and mostly because there will be MORE MINIONS. I love the minions. They’re so happy all the time, it’s impossible to be sad when you see them. And, I dearly love a good laugh!
In honor of movie number three, I decided to go all out with minion mini cupcakes. This is a testament to how much I adore these guys; I pulled out all the stops: Fondant for the eyes and food dye. So much dye. More than I’d care to admit. I wouldn’t have done this for any other character, movie nor otherwise. The minions, however, are super worth it.
I went with mini cupcakes because regular cupcakes just won’t do. Minions are mini, after all. To color them, I used Wilton food gels in golden yellow and azul. I decided to forego the cupcake wrappers so that the wrapper color would not impede the minion aesthetic.
Yes, I’m a little bit obsessed.
The eyeballs were also pretty easy. (Believe me, I wouldn’t have tried if they were difficult to make. Maybe I would, because, minions, but then again, I am lazy.) I made some cheater-pants fondant out of marshmallows, and drew the eyes using Americolor edible pens.
I had some serious thoughts about dyeing my fondant blue and then drawing Gru’s symbol on top, but by the time it came to actually executing the idea, I was overwhelmed with too many cyclops eyeballs and no will to continue on. Fondant is messy, and I didn’t care to scrub powdered sugar from obscure places in the kitchen.
This was an all-day affair…but do it for the minons! I have to say, I’m pretty proud of myself for coming up with this on the fly. Maybe it’s time to revise and make a few tweaks!
I smashed a bunch of recipes together to create these minions, so here they are:
-Despicable Me 3: Minion Mini Cupcakes-
Make the fondant the day before, then wrap tightly in plastic and foil to seal.
(From Georgetown Cupcake’s Katherine Kallinis Berman and Sophie Kallinis LaMontagne)
1 stick (0.5 cup/113 grams) softened unsalted butter
1.25 cups whole milk, room temperature
2 eggs, room temperature
1.75 cups/347 grams sugar
2.5 cups/240 grams flour, sifted
2.5 teaspoons baking powder
0.25 teaspoon salt
2.25 teaspoons vanilla
- Preheat oven to 350˚F.
- Gently mix flour, salt, and baking powder in a bowl.
- Combine milk and vanilla.
- Beat butter and sugar until pale, 3-5 minutes on medium-high speed.
- Add eggs and beat until fluffy, 1-2 minutes
- Add half the flour mixture and beat on low speed, then add half of the milk. Repeat.
- Line cupcake tins with liners or butter and flour (or spray with nonstick spray and flour). Fill tins two-thirds full. Bake for 15-20 minutes until the cake springs back when pressed.
- Cool completely before icing.
3 sticks unsalted butter (1.5 cups/226 grams), softened
1.5 pounds powdered sugar, sifted (kinda optional)
0.5 cup whipping cream or milk (water ok)
1-2 tablespoons vanilla extract
Wilton food gel, “golden yellow”
- Beat butter until pale, 3-5 minutes.
- Add powdered sugar and pulse to combine. After sugar is completely incorporated, turn mixer to medium high speed for another 2-5 minutes.
- Scrape down bowl. Set mixer to “stir” and slowly add whipping cream until you reach the desired consistency. Add vanilla and whip at medium high speed for 2-3 minutes.
- If using, add food coloring, a drop at a time, until you achieve the desired shade.
- Roll out your fondant with a generously-dusted (with powdered sugar) rolling pin to 0.25 inch. Using a 1-2 inch cutter, cut out rounds for the minion eye.
- Use an edible marker to draw the minion eye and goggle outline. You can also do two eyes using a smaller cutter.
- Pipe round blobs of frosting onto the cupcakes. I used an Ateco 807 tip. Top with minion fondant eye and press gently to adhere.
- Take lots of pictures. Eat. Maybe don’t eat the fondant.