Hello Kitty Cupcakes

I recently had the opportunity to make some Hello Kitty Cupcakes for a birthday party.  While I enjoyed making them, it’s something I won’t take on so lightly in the future.  Here’s some of the tools and steps I used to make my cupcakes.  I’ll also share where you can buy the products to make your own cupcakes.

Hello Kitty Cupcakes

My cupcakes were Vanilla, you can use any basic Vanilla cupcake recipe you like.  I also made all my own fondant.  I’ll include the recipe before so you can give it a try.  Here’s the step by step guide to making these Hello Kitty Cupcakes.

My fondant is white at first.  I separated it in two parts.  I kept some white and made some pick for covering the tops of the cupcakes.

These are the cutters I brought to cut out the face.  I liked this because it was easy for me to imprint the face on the fondant.  But it’s really you to you on what you decide.  You can buy it on Amazon or Ebay.

This is the cupcakes with pink fondant on the top.  I used a little bit of buttercream frosting to keep the cut fondant on the cupcake.  It’s a vanilla cupcake.  If you need a recipe then try my White Velvet Vanilla Cupcake recipe.  I used a biscuit cutter to get the round circle of the fondant.  You can use anything or try the set below.

Roll out your white fondant and cut out the faces.  I used the press in the kit to make the face.  You could also just get a food writer pen and draw on the faces.  I used Wilton Sparkle gel to make the eyes, whiskers, nose and bow.

The colors I used were pink, yellow and black.  It was easy to use specially with the cutter.

The finished cupcake. I used some more butter cream to stick the face to the pink fondant.  Try to keep the fondant out of direct sunlight because the color in the pink fondant will start to fade.  I hope you try making these Hello Kitty Cupcakes.  You could also just use frosting and prop the face on the cupcakes as well.

Marshmallow Fondant

Serves 2 pounds
Prep time 15 minutes
Cook time 12 hours
Total time 12 hours, 15 minutes
Misc Pre-preparable
Website Wilton
This may seem intimidating at first but it's easy to do. Plus it tastes much better than any fondant you will buy in the store and it's much cheaper to make.


  • 1 bag mini marshmallows ((get a good brand) make sure the bag is 16 ounces)
  • 1/4 cup vegetable shortening
  • 2lb sifted confectioners' sugar
  • 2-5 tablespoons water


When you are rolling out your fondant make sure you have a long rolling pin and also the surface is large enough for you to get your desired share.  I think the problem I have with my fondant is lack of space in my kitchen.  I hope to try something different the next time I make fondant.  Also keep the weather in mind when making fondant.  I found that the color fades the longer it out at room temperature.


Step 1
To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 minutes).
Step 2
Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.
Step 3
It's best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.
Step 4
When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.
Step 5
To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners' sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.

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Nickida - is a wife and stay at home mother of four. She was born in Trinidad but moved to the US at age 14. She started blogging on an off for about three years and recently started writing more consistently. She enjoys sharing about her children, marriage, books, recipes, movies, reviews, giveaways and much more. She is working on improving her baking skills and building on her cake decorating business.

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  1. says

    Love these cupcakes!!! I totally think I could do that. Your directions are so good and the pics help a ton! I have always been afraid to try fondant before, but I think I will make these for my daughter’s 16th bday this summer. Thanks for sharing!!!
    I’ll let you know how they turn out. : )

    • says

      If you do try it please let me know how it worked for you. Making fondant is much easier than you think. I was scared at first but when I tried it I was surprised at how easy it was.

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