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Mermaid Cupcake Cones

Brandi Milloy's Mini Homemade Pastry Tarts + Mermaid Tails
Brandi Milloy's Mini Homemade Pastry Tarts + Mermaid TailsMike Smith / TODAY
Cook Time:
30 mins
Prep Time:
20 mins
12 cupcake cones

Chef notes

This recipe is beyond adorable and totally Instagram worthy! But, the best part is these cute cupcakes are not difficult to make.

Technique tip: Make the cupcakes "rainbow" by dividing the cake batter into 3-4 colors alternating colors as you fill the cones.

Swap option: Swap out water in the cake batter for orange juice, pineapple juice or lemonade to give the cake a citrusy flavor.

Special equipment: Mermaid tail silicone mold (available at baking supply stores or Amazon).


Buttercream frosting
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1/8 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk or heavy cream
  • 3 eggs
  • 1/3 cup oil
  • 1 box white cake mix
  • 1 teaspoon vanilla extract
  • 1/2 cup water
  • 1 cup blueberries, smashed slightly
  • 1-2 drops blue gel food coloring
  • 12 flat-bottomed ice cream cones
Mermaid tails
  • Candy melts in pink, purple, blue and green
    To decorate
    • 2 cups buttercream frosting (recipe above)
    • Sprinkles
    • Edible gold luster dust (optional)


    For the buttercream frosting:

    In the bowl of a stand mixer, fitted with the paddle attachment (or a bowl using a hand mixer) beat together butter, powdered sugar and salt on low until blended. Then, increase speed to medium and beat for 3-4 minutes. Add vanilla and 1 tablespoon of milk or heavy cream and beat on high for 1 minute. Add more milk or heavy cream for desired consistency.

    For the cupcakes:


    Preheat oven to 350°F. Place 12 ice cream cones upright into a muffin tin.


    Whisk eggs and oil together in a bowl. Add cake mix, vanilla extract and water, and mix until there are no lumps. Fold in blueberries to create a swirl.


    Pour half of the cake batter into a bowl and tint with blue gel food coloring. Fill cones with batter alternating between the tinted and non-tinted batter until about half of the way full.


    Bake in the oven for 14-16 minutes. Once done, remove from the oven and let cool for 5 minutes.

    For the mermaid tails:

    Melt candy melts using a double boiler method, or heat in the microwave for 30 seconds, stir, then continue heating for 5-10 seconds at a time and stirring until smooth.

    Pour melted candy into silicone mold and place in freezer for 6-8 minutes to set (create a watercolor look by pouring different colors into molds and swirling them together). Continue this process until you've created as many mermaid tails as desired.

    To decorate:

    Once cupcakes are cool, frost cupcakes with buttercream and press mermaid tail into center of cupcake. Decorate with sprinkles and luster dust, if using. Place in refrigerator for a few minutes to set up frosting.