Harry Potter Cupcakes
These easy Harry Potter cupcakes sport a fondant Gryffindor scarf as cupcake toppers. The cupcake is made from a chocolate cake mix and topped with homemade vanilla frosting.
Harry Potter Cupcakes
Have you ever been sorted by the Sorting Hat on Pottermore? My husband brags all the time to our son that he's a Gryffindor. My son and I are both Ravenclaws. It makes sense. We're strange. Lucian wants to be a Gryffindor so bad because that's what Harry Potter is. If you're thinking that we must be nerds, you're pretty much right. 🙂
Either way, these cute Harry Potter Cupcakes topped with fondant Gryffindor scarves were made for Lucian after we went and watched Fantastic Beasts: The Crimes of Grindelwald in the theaters for my birthday. I won't give any spoilers, but the movie was just as amazing as the rest of them. I left the theater questioning everything.
Harry Potter Cupcake Toppers
There are so many things you can create as Harry Potter cupcake toppers! You could do a Gryffindor scarf, the golden snitch, a lightning bolt, Harry Potter's wand, etc.
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I went with the scarf, but you already know that. I do have a Harry Potter's Butterbeer Cupcake recipe that is topped with a lightning bolt.
How to make Harry Potter Cupcake Topper
Start by grabbing some white fondant and dividing it in half. You'll need burgundy gel food coloring and yellow gel food coloring. Color one piece of the fondant with the burgundy and the other with the yellow. You'll want to have deep colors to be generous with the gel food coloring. Knead the color in until there are no more streaks of color. It should all be one solid color.
Dust your work surface with cornstarch before rolling out the colored fondant. The fondant can become quite sticky when adding in your own gel paste food color. Add cornstarch to a rolling pin as well. Roll both fondant colors separately until they are about a quarter of an inch thick.
After the fondant is rolled out, cut the burgundy fondant into strips and cut the yellow fondant into small rectangular pieces. Dab some water on the back of each yellow piece and place on the burgundy strip. That's it!
Wait, I almost forgot. You'll need to cut some tassels on the end of each fondant scarf. If you have tiny fingers or more patience than I do, you could twist each little tassel to make it look more realistic.
More Harry Potter Treats:
- Harry Potter's Butterbeer Fudge
- Harry Potter's Butterbeer Cupcakes
- Harry Potter’s Butterbeer Pudding Cookies
How to Make Harry Potter Cupcakes:
Harry Potter Cupcakes
Ingredients
Cupcakes
- 1 box (15.25 oz) Chocolate fudge cake mix
- 1 ¼ cups water
- ½ cup vegetable oil
- 3 eggs
Frosting
- 1 cup butter softened
- 4 cups powdered sugar
- 1 tsp. vanilla extract
- 4 - 6 T. milk
Harry Potter Fondant Cupcake Toppers
- 14 oz. white fondant
- 1 tsp. golden yellow gel food coloring
- 2 tsp. burgundy gel food coloring
- Cornstarch for rolling
Instructions
Cupcakes
- Preheat oven to 350 degrees. Line a cupcake pan with yellow cupcake liners
- In a large mixing bowl, add in the chocolate cake mix, water, vegetable oil, and eggs. Beat with a hand mixer on medium until incorporated.
- Fill the cupcake liners ½ full with the cake batter.
- Place into the oven and bake for 15 to 20 minutes until done. Insert a toothpick and if it comes out clean or with moist crumbs, the cupcakes are done.
- Let the cupcakes cool completely. Work on making the Gryffindor Scarf cupcake toppers, and frosting while waiting
Frosting
- In a large mixing bowl, add butter, powdered sugar, vanilla extract, and milk. Beat on medium until light and fluffy.
- Using an offset spatula, frost each cooled cupcake.
Harry Potter Fondant Cupcake Toppers
- Take 8 oz. of your white fondant and color with burgundy gel food coloring. Knead until completely tinted.
- Color the remainder of your white fondant with the yellow food gel food coloring. Knead until completely tinted.
- Sprinkle your work surface with cornstarch. Add cornstarch to a rolling pin as well. Roll both fondant colors separately until they are about a quarter of an inch thick.
- Cut the burgundy fondant into strips, about 4 inches long and half an inch in width. Cut the yellow fondant into small rectangular pieces. You will need about 72 of them or 4 rectangles per a scarf.
- Dab some water on the back of each yellow piece and place on the burgundy strip, spaced apart. You should be able to add about 4 pieces.
- Cut some tassels on the end of each fondant scarf and place one on top of each cupcake.
- Store in an airtight container.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
