Yessir, you read that right! Sushi cupcakes are made from chocolate , frosting, and fondant so even seafood haters and vegetarians will love these little cupcakes! Plus, they’re ridiculously cute, easy to bake, and your friends will be crazy impressed at your awesomely creative cupcake idea. Hooray!
Now to start, there are two ways you can achieve the little, round sushi rolls. One option is to bake your cupcakes in mini muffin trays and slice off the tops once they are cool. The second is to bake a cake, level it, and then use a round cookie cutter to punch out your rolls. Both are super easy and effective!
To make the “fish” part of the sushi, use either peach gum paste or fondant to create small rectangles. You want to make sure that they fit nicely in the middle of the cupcake, with room for the “cucumber” and “rice.” Texture the fondant using an umbrella fondant tool or a simple toothpick.
After that, the cucumber is really easy. Simply roll light green fondant/ gum paste into a thin log and cut. Each piece will stand vertically next to the fish so make sure to cut the cucumber to the same height at the fish. I did four pieces cucumber per sushi cupcake.
For the seaweed surrounding the sushi cupcake, simply roll black fondant to about 1/4″ and cut into black strips.
Okie done! Now, to attach these, we need to crumb coat the cupcake with a thin layer of icing. While the cupcake flavor is up to your taste preferences, I strongly suggest using a white frosting since a little will inevitably show under the “rice.” Use a spatula to carefully spread a thin layer over the side and top of the cupcake.
Next, is the exciting part: attaching the pieces!
Of course, no sushi would be complete with out the rice, and for that we use…
SPRINKLES! (* ooooo ahhhhhh… *)
Finally, use a paintbrush with an itsy bitsy amount of water to remove any confectionary sugar on the sushi cupcake. This also makes the seaweed part look as shiny as it does in real life!
As a finishing touch, you can also make “wasabi” and “soy sauce” for dipping. Wasabi is made with a simple buttercream frosting and a little bit of green food dye, while the soy sauce is made with some melted chocolate and milk. These dipping sauces are really easy and also greatly enhance the taste and experience of your cupcake sushi!
Anyways, friends, there you have it! Cupcake sushi! I’m thinking it would be a great dessert for parties – it’s certainly something your guests will remember!
Has anyone made any other similar cupcakes? Share below!