Drop of Disney

As we enter the season of April showers, I’m reminded of my favorite Hundred Acre Wood character, Eeyore. Gloomy and often followed by a rain cloud, I love Eeyore’s pessimistic and unintentionally humorous takes on situations. Despite my love of snacking and never ending desire for something sweet, I see a lot of myself in Eeyore and so for this week’s dessert I’m excited to share these adorable rainy day Eeyore cupcakes.

When I first think of Eeyore, I think of his grey fur and a grey rain cloud. Since grey is a big part of his character, I knew I wanted these cupcakes be grey as well. From my previous Grey Stuff recipe, I knew that cookies and cream is a great option for a delicious grey element and so I chose to use that combination for these cupcakes. The base of the cupcakes is a moist white cake with small chunks of oreos and the frosting is a delicious buttercream mixed with finely blended oreos.

For the Eeyore cupcakes, I used a large round tip to pipe a swirl of cookies and cream frosting. I then added a fondant Eeyore tail using a small packet of fondant. Fondant can be challenging to work with, but as long as you make sure to keep it sealed when you’re not using it and to not overwork with your hands, you’ll be fine.

For my tails, I started with white fondant and then used a very small amount of gel food coloring to dye smaller sections of it grey and pink. Even with the small packet, you’ll have some leftover so don’t worry if something goes wrong the first time.

To add the nail and the the tail hair, I used a black food safe edible marker. These markers are super cool because they allow you to write on all kinds of food, including fondant and dried royal icing. You use them just like a regular marker, but be careful not to press too hard into the fondant or it’ll tear.

Since Eeyore does have moments of positivity, I added a pop of color with some pink butterfly cupcakes. These cupcakes are still the cookies and cream base cake, just topped with a regular pink buttercream. To pipe the wings, I used a medium sized round tip to pipe four separate swirls. I then added a grey fondant body to the center of the cupcake.

In addition to my Eeyore and butterfly cupcakes, I also made a couple rain cloud cupcakes. To do this, I used a very large round tip and simply piped small blobs of frosting around the cupcake in circles, carefully building up and layering the frosting on top of each other. Once you have the desired amount of fluffiness, make sure to place the cupcakes in the refrigerator to set so the frosting doesn’t start to melt down.

I hope you enjoy these Eeyore inspired cupcakes and that they bring a little bit of fun to this often rainy season!

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Eeyore’s April Shower Cupcakes

Inspired by my favorite gloomy donkey and his often present rain cloud, these moist and delicious Eeyore cookies and cream cupcakes are perfect for a rainy day! Topped with cookies and cream frosting and a fondant tail, they’ll bring a bit of fun to this rainy season!

Course Dessert

Prep Time 45 minutes

Cook Time 15 minutes

Total Time 1 hour

Servings 12 cupcakes

Ingredients

Cookies & Cream Cupcakes

• 1 cup & 2 tablespoons all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup crushed oreos
• ½ cup unsalted butter, softened
• ¾ cup & 2 tablespoons granulated sugar
• 2 egg whites
• ¾ cup sour cream
• ¼ cup milk
• 1 teaspoon vanilla extract

Cookies & Cream Frosting

• 2 cups powdered sugar, sifted
• 1 cup finely blended oreos
• 1 cup unsalted butter, softened
• 1 teaspoon vanilla extract

Pink Buttercream Frosting

• 2 cups powdered sugar, sifted
• ½ cup unsalted butter, softened
• ½ teaspoon vanilla extract
• 2 tablespoons milk

Decorations

• 1 4.4 oz package of white fondant
• black gel food coloring
• pink gel food coloring
• 1-inch round cutter
• black food safe writing marker
• 2 piping bags
• large round piping tip
• medium round piping tip

Instructions

Cupcakes

1. Preheat oven to 400 F. Line a muffin pan with liners.
2. In a medium bowl, combine the flour, baking soda, and salt. Set aside.
3. Place 10-12 oreos into a large ziplock bag. Crush using a rolling pin. Oreos should be in small to medium sized pieces. Set aside.
4. In a separate bowl, beat the butter and sugar until light and fluffy (1-2 minutes). Add in egg whites and mix on low speed until combined. Add in sour cream, milk, and vanilla extract. Beat on low until combined.
5. Gradually add the flour mixture to the butter mixture. Add in the crushed oreos and mix until just combined.
6. Scoop batter into prepared muffin pans, filling ½ – ¾ full.
7. Bake for 5 minutes at 400 F.
8. After 5 minutes, keep the cupcakes in the oven and reduce the heat to 350 F. Bake for an additional 8-10 minutes or until a toothpick inserted in the center comes out clean.
9. Cool for 1-2 minutes in the pan before transferring to a wire rack to cool completely.

Decorations

1. Remove the white fondant from the package and cut off a piece about ¼ – ⅓ of the size.
2. Wearing food safe gloves, place the small piece of fondant in one hand and add a small drop of black food coloring to the center of the fondant piece. Work the fondant with your hands until it is the desired shade of grey.
3. Flatten the grey fondant using your palm or a rolling pin. Using a sharp knife, cut four strips to make Eeyore’s tail. Cut the top off at a diagonal angle and cut the bottom into a point. Set aside.
4. Cut out another four strips of the grey fondant. Using your hands, gently roll each strip into a small to medium sized roll. Cut to the length of one cupcake. These will become the butterfly bodies. Set aside.
5. Cut a small sliver of white fondant off the remaining fondant and place in your gloved hand. Place a small drop of pink food coloring in the center and work the fondant with your hands until it is the desired shade of pink.
6. Flatten with your palm or rolling pin. Cut out two circles using a 1-inch round cutter. Using a sharp knife, cut the circles in half, and then each half into thirds. Set aside.
7. Place any unused fondant into a sealed ziplock bag.
8. Place a grey tail onto your workspace. Take two pink circle pieces and place them pointy side together near the bottom of the tail to make a bow. Repeat for all tails.
9. Take the black food safe markers and draw a circle at the top of the tail for the nail and then draw line below the the bow for the tail hair. Repeat for all tails.
10. Set aside and prepare the frosting.

Cookies & Cream Frosting

1. Place 10-13 oreo cookies into a food processor. Process on high until the cookies are turned into fine crumbs. Set aside.

2. In a medium bowl, beat the butter and vanilla extract until fluffy.
   
3. On low speed, gradually mix in the powdered sugar.
4. Add in the finely blended oreos and mix until combined.
5. Transfer to a piping bag with a large round tip.

Pink Buttercream

1. In a medium bowl, beat the butter until fluffy. Add in vanilla.
2. On low speed, gradually beat in the powdered sugar. Add the milk.
3. Beat until combined and then beat on high for a couple minutes to make it fluffy.
4. Transfer to a piping bag with a medium round tip.

Assembly

1. Eeyore Cupcakes: Pipe the tops of four cupcakes using the cookies and cream frosting. Start at the outside of the cupcake and move in a circle along the edges of the cupcake so that you end in the center and create a large swirl. Place one fondant tail on each cupcake.
2. Rain Cloud Cupcakes: Using the cookies and cream frosting, pipe small blobs along the top of the cupcake, moving around the cupcake in a circle. Working your way up, keep piping small blobs on top of each other to create a tall fluffy looking frosting cloud. Place in the refrigerator to set.
3. Butterfly Cupcakes: Using the pink frosting, pipe four small swirls on the top of the cupcakes to create two wings. Place a grey fondant butterfly body in the center of each cupcake.

Recipe Notes

adapted from The First Year Blog