# What You'll Need:
→ Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 2 teaspoons vanilla extract
08 - 1/2 cup whole milk
→ Buttercream Frosting
09 - 1 cup unsalted butter, softened
10 - 3 cups powdered sugar, sifted
11 - 2 to 3 tablespoons milk
12 - 1 teaspoon vanilla extract
13 - Blue gel food coloring
→ Fondant Fish Toppers
14 - 8 ounces white fondant
15 - Gel food coloring in blue, green, orange, and yellow
16 - Edible black marker or black food coloring
17 - Cornstarch for dusting
# How to Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium mixing bowl, whisk together flour, baking powder, and salt until evenly distributed.
03 - In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time to the butter mixture, beating well after each addition. Stir in vanilla extract until fully combined.
05 - Gradually add the dry ingredient mixture to the wet mixture, alternating with milk in three additions. Mix until just combined, avoiding overmixing.
06 - Divide batter evenly among cupcake liners, filling each two-thirds full. Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean. Cool cupcakes completely in the tin before frosting.
07 - Beat softened butter until creamy. Gradually add sifted powdered sugar and vanilla extract. Add milk in small amounts until reaching a fluffy, spreadable consistency. Tint with blue gel food coloring to desired shade.
08 - Divide white fondant into portions and tint each with desired gel food coloring. Shape small ovals for fish bodies and flatten slightly. Create tiny triangles for tails and fins, attaching them with a small amount of water.
09 - Use an edible black marker or a tiny brush with black food coloring to create eye details on each fondant fish. Allow fish toppers to air-dry on parchment paper before use.
10 - Apply blue buttercream frosting to each cooled cupcake with a swirling motion to resemble water waves. Top each cupcake with one fondant fish topper.
