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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!

Safari Minnie Mouse Cupcakes

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 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.

white fondant circle on cutting board

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

white circle fondant with brown leopard spots on one side and the spots have a black outline on the ride side

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.

cupcake frosted with toasted coconut on it

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

toasted coconut frosting piped onto top of coconut frosting

Place the bow in the middle of the cupcake

striped bow on top of peanut butter frosting

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

Yield: 18

Safari Minnie Mouse Cupcakes

Safari Minnie Mouse Cupcakes
Prep Time 1 hour
Cook Time 21 minutes
Total Time 1 hour 21 minutes

Ingredients

Fondant Colors & Tools

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

Chocolate Cupcake

  • 1 box of chocolate cake mix
  • 1 ¼ C of whole milk
  • 1/2 C unsalted sweet cream butter, softened
  • 3 large eggs

Frosting Ingredients

  • 1 C unsalted sweet cream butter, softened
  • 3 C powdered sugar
  • 2 tsp pure vanilla extract
  • 3-5 tbsp whole milk
  • 1 large piping bag with a star tip
  • 1 medium ice cream scooper
  • 3 C toasted coconut
  • ¼ C creamy peanut butter

Instructions

Minnie Ears & Bow Directions

    1. Sprinkle some cornstarch onto the cutting board
    2. Remove the white fondant from the package and knead onto the cutting board to make the fondant soft and workable
    3. Sprinkle some more cornstarch onto the cutting board and roll the fondant into ¼ inch thick
    4. Using the round fondant cutter, cut out 40 round circles
    5. Place them onto the cookie sheet
    6. Wait a day.
    7. 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.
    8. Once done, set the fondant piece aside and continue on with the rest of the white circles.
    9. Once all have been drawn on, take the brown marker and fill in the black lines to create the spots.
    10. Once completed, take the silver cake spray and lightly spray the fondant circles to give it a shine.
    11. Allow to air dry for a couple of hours. While waiting for those to dry start making the bows.
    12. Pinch off about 1 tbsp of white fondant and press into the larger bow mold
    13. Carefully remove and place onto the cookie sheet and allow to dry
    14. Once the bow is dry, place the stripe stencil on the bow
    15. Lightly spray the red cake spray onto the bow
    16. Allow to dry

    Cupcake Directions

    1. Preheat the oven to 350 degrees and line a cupcake pan with liners
    2. Using a large bowl, beat together the cake mix, milk, butter, and eggs until combined and smooth
    3. Fill the cupcake liners ¾ way full
    4. Bake in the oven for 21 minutes
    5. Allow to cool completely

    Frosting Directions

    1. Using a standing mixer, beat together the butter, powdered sugar, vanilla, and heavy whipping cream until combined, smooth and stiff
    2. Using the ice cream scooper, scoop frosting into the scooper and top the cupcakes with the frosting 
    3. Using a butterknife, gently spread the frosting into a thick round disk
    4. Roll the frosted cupcake into the toasted coconut 
    5. Set aside and complete steps with remaining cupcakes 
    6. Using the remaining frosting in the bowl, beat in the creamy peanut butter until combined 
    7. Scoop into the piping bag
    8. Pipe dollops of the frosting into the middle of the cupcake
    9. Place the bow in the middle of the cupcake
    10. Place 1 ear on the left side of the cupcake 
    11. Place 1 ear on the right side of the cupcake 
    12. Enjoy!



Thank you for sharing!

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