Safari Minnie Mouse Cupcakes

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These Safari Minnie Mouse cupcakes are inspired by her explorer’s spirit and curiosity. These decadent chocolate cupcakes are topped with delicious peanut butter and coconut frosting. Can’t forget her adorable animal print ears and a cute bow!

One of my favorite experiences at Disney’s Animal Kingdom is the Kilimanjaro Safari. Of course, after I am done exploring the savannah I want to get some fabulous photos with Safari-ready Minnie Mouse. She is just adorable, these cupcakes are just as adorable!

Please don’t let the fondant scare you away. It is not as hard as you think to work with.

How to Make Safari Minnie Mouse Cupcakes

All the Ingredients and Tools you will need:

• 1 package of Wilton White Fondant
• 1 Black and Brown Edible marker 
• Cheetah cookie stencil (or you can freehand)
• Stripe cookie stencil
• 1 2 in round fondant cutter 
• 1 Wilton Fondant Bow mold
• 1 can of red cake spray 
• 1 can of silver cake spray 
• 1 Rolling pin
• 1 cookie sheet with silicone mat

• 1 box of chocolate cake mix
• 1 ¼ C of whole milk
• 1/2 C unsalted sweet cream butter, softened
• 3 large eggs
• Vanilla and peanut butter frosting
• 1 C unsalted sweet cream butter, softened
• 3 C powdered sugar
• 2 tsp pure vanilla extract
• 3-5 tbsp heavy whipping cream
• 1 large piping bag with a star tip
• 1 medium ice cream scooper
• 3 C toasted coconut
• ¼ C creamy peanut butter

How to Make the Fondant Minnie Ears

This process takes 2 days.

First Day:

Sprinkle some cornstarch onto the cutting board.

Remove the white fondant from the package and knead the fondant on the cutting board to make the fondant soft and workable.

Sprinkle some more cornstarch onto the cutting board and roll the fondant ¼ inch thick.

Using the round fondant cutter, cut out 40 round circles

Place them onto the cookie sheet.

Next Day:

Using the black edible marker and the cheetah stencil, place the stencil over 1 white fondant piece and carefully and gently trace the lines of the cheetah spots

Once done, set the fondant piece aside and continue on with the rest of the white circles 

Once all have been drawn on, take the brown marker and fill in the black lines to create the spots

Once completed, take the silver cake spray and lightly spray the fondant circles to give it a shine. 

Allow to air dry for a couple of hours

Making the bow:

Pinch off about 1 tbsp of white fondant and press into the larger bow mold

Carefully remove and place onto the cookie sheet and allow to dry

Once the bow is dry, place the stripe stencil on the bow

Lightly spray the red cake spray onto the bow 

Allow to dry.

How to Make the Chocolate Cupcakes and Peanut Butter & Coconut Frosting

Make the cupcakes the day before so they have time to fully cool. Instead of following the directions on the box we are going to add a little more richness to the cupcake by swapping the water and oil for milk and softened butter.

Cupcake Directions:

Preheat the oven to 350 degrees and line a cupcake pan with liners

Using a large bowl, beat together the cake mix, milk, butter, and eggs until combined and smooth

Fill the cupcake liners ¾ way full

Bake in the oven for 21 minutes

Allow cupcakes to cool completely.

Frosting Directions:

Using a standing mixer, beat together the butter, powdered sugar, vanilla, and heavy whipping cream until combined, smooth and stiff

Using the ice cream scooper, scoop frosting into the scooper and top the cupcakes with the frosting 

Using a butterknife, gently spread the frosting into a thick round disk

Roll the frosted cupcake into the toasted coconut.

Set aside and complete steps with remaining cupcakes 

Using the remaining frosting in the bowl, beat in the creamy peanut butter until combined 

Scoop into the piping bag

Pipe dollops of the frosting into the middle of the cupcake

Place the bow in the middle of the cupcake

Place 1 ear on each side of the cupcake and then enjoy!

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