No kids’ party is complete without cupcakes — these charming black and white animal cupcakes are sure to make everyone smile. Simple vanilla cupcakes are topped with ready-to-roll black and white fondant. Easy to make and very effective!
I’m really pleased with how these black and white animal cupcakes turned out. There are a few small improvements I’d make next time: use a slightly larger cutter for the fondant discs that cover the cupcakes, and knead the black fondant a bit longer before shaping the cat so the body surface is smoother. The black fondant I used had been opened previously and felt a little firm around the edges despite being sealed.
I made nine cupcakes but only finished decorating three — my daughter decorated the rest and kept trying to grab the ones I’d completed. When it came to tasting, she chose the ones I’d decorated and I ended up eating the ones she’d “decorated”.
The Cupcake Recipe
The cupcake batter is adapted from the Compendium of Cake Decorating Techniques by Carol Deacon. I used the quantities for a small pound cake (15 cm) but made cupcakes instead, and added a teaspoon of vanilla extract. The cupcakes have a pronounced vanilla flavour that I loved — a recipe I’ll use again for plain cakes or for decorated cupcakes. I’ve already tried it with lemon flavouring as well.
Inspiration for the Black Cat Cupcake
The cat idea comes from the Deacon book: roll a sausage-shaped piece of black fondant and curl it into a cat shape. Pull out small pieces for the ears, use a knife to mark the eyes, and roll a thin elongated piece for the tail.
Inspiration for the Sheep and Polar Bear Cupcakes
I took the sheep idea from a simple fondant sheep face concept and the polar bear from a basic polar bear cupcake tutorial. For both I cut fondant into the shapes I needed and layered the pieces to build the faces.
Black and White Animal Cupcakes
Recipe
Black and White Animal Cupcakes
Corina Blum
Pin Recipe
Ingredients
Ingredients for the Cupcakes
- 120 g butter at room temperature
- 120 g sugar
- 175 g self-raising flour
- 2 eggs
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Ingredients for Decorating
- 2 tablespoon apricot jam
- Black fondant icing
- White fondant icing
Instructions
How to Make the Cupcakes
- Cream the butter and sugar together until light and creamy. Beat in the eggs, milk and vanilla, then fold in the flour. Alternatively, combine all ingredients in a food mixer.
- Spoon the mixture into cupcake cases and bake at 150°C for 20 minutes. Test with a skewer and cool on a wire rack.
How to Decorate the Cupcakes
- Warm the apricot jam and brush a thin layer over each cupcake so the fondant will stick.
- Roll out the fondant and cut circles to cover each cupcake, then add the animal features using black and white fondant pieces.
How to Make the Polar Bear
- Cut a large circle and two small curved triangles from white fondant for the face and ears.
- From black fondant cut a small circle for the nose and roll two tiny pieces for the eyes.
- Use a little water to stick pieces in place. Create the mouth by pressing a knife gently and use a straw to indent the curved line.
How to Make the Sheep Cupcake
- Cut fondant shapes for the sheep’s face, ears and fleece and stick them on with a little water.
- Use a thin sharp tool to make small nostril holes.
- If making many sheep, create cardboard templates for consistent shapes — keep the card clean and cut around it.
How to Make the Cat Cupcake
- Roll a sausage-shaped piece of black fondant and curl it to form the cat’s body.
- Pull small amounts for ears, mark the eyes with a small knife, and roll a thin piece for the tail.
Notes
Nutrition
Carbohydrates: 31g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 65mg
Sodium: 112mg
Potassium: 33mg
Fiber: 1g
Sugar: 15g
Vitamin A: 395IU
Vitamin C: 1mg
Calcium: 13mg
Iron: 1mg
More Cupcakes you Might Like
Try Marshmallow flower cupcakes or Penguin cupcakes for other fun decorated treats.
Keep in touch
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