Go Back
+ servings
Print Recipe
5 from 21 votes

How to Train Dragon Viking hat and dragon cupcakes

How to Train Dragon Viking hat and dragon cupcakes with fondant toppers and vanilla cupcakes and vanilla buttercream.






Prep Time4 hours
Cook Time15 minutes
Total Time4 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: cupcakes
Servings: 14 cupcakes
Calories: 184kcal
Author: Swathi ( Ambujom Saraswathy)

Ingredients

  • For CUPCAKES
  • ½ cup unsalted butter softened
  • ¾ cup+ 2 tablespoon granulated sugar
  • 2 large eggs
  • 1 ½ cups sifted all-purpose flour
  • ½ tablespoon baking powder
  • ¼ teaspoon table salt
  • ¾ cup whole milk
  • 1 teaspoon vanilla extract
  • VANILLA BUTTERCREAM
  • ½ cup unsalted butter softened
  • ½ teaspoon vanilla extract
  • teaspoon table salt
  • 1 (1-pounpowdered sugar
  • ¼ cup+2 tablespoon heavy cream
  • For Viking hats
  • Grey fondant
  • Dark grey fondant
  • 4 plastic Easter eggs
  • Olive oil for brushing
  • For light fury
  • White fondant for body
  • Blue fondant for eyes
  • White fondant for eyes
  • Edible glue
  • For Toothless
  • Black fondant for body
  • yellow fondant for eyes
  • Black fondant for eyes
  • Edible glue

Instructions

  • Preheat the oven to 350°F line the tin with 12 cupcake liner. Beat the butter in a stand mixer on medium speed until creamy, about 1 minute. Gradually add the sugar, and beat until light and fluffy, 1 to 2 minutes. Add the eggs, one at a time, beating well after each addition.
  • Stir together the flour, baking powder, and salt. Add to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Beat until blended after each addition. Stir in the vanilla.
  • Spoon the batter into the prepared pans, filling two-thirds full.
  • Bake until a wooden pick inserted in the center comes out clean, 15 to 20 minutes. Cool the cupcake in the pan for 10 minutes. Then remove the cupcakes from the pans to wire racks, and cool completely, about 30 minutes.
  • For the vanilla buttercream:
  • Beat room temperature butter with an electric mixer on medium speed until creamy, about 1 minute. Gradually add the vanilla, salt, and 1 cup of the powdered sugar, and beat on low speed until combined. Gradually add the remaining powdered sugar alternately with the cream, beating on low speed until blended after each addition.
  • Beat on high speed until light and fluffy, 1 to 2 minutes. Pipe the vanilla buttercream over the cupcakes. Top with Viking hats, light fury, and Toothless fondant miniature figurines.
  • For Viking hats
  • First brush the plastic Easter eggs shell with olive oil. Use each for each hat. Cut out 3-inch round grey fondant circle of ¼ inch thickness. Cover over the eggshell tightly shape them. Remove the excess fondant to make perfect fit.
  • Cut the dark grey fondant into thin stripes and attach one strip in the middle and other stripe on the bottom of the eggshell. Then cut two 1.5-inch pieces and twist and make horn for the hats. You can use dark brown or yellow fondant to make the hat if you want.
  • For light fury
  • First make the bottom, then head with eyes with blue and black fondant, then stick both with edible glue/ toothpick. Then hind legs and front legs, and tail with fins on both sides. And side wings.
  • For Toothless
  • First make the bottom, then head with eyes with yellow and black fondant, then stick both with edible glue/ toothpick. His head has two ears there two small flaps and two dots in the forehead. Then hind legs and front legs, and tail. And side wings.

Video

Nutrition

Calories: 184kcal | Carbohydrates: 11g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 79mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 460IU | Calcium: 43mg | Iron: 0.8mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!