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Mallard Cupcake

The Masked Singer brand logo

Presented by

Under 30 minutes

Under 30 minutes

Ingredients

for 12 cupcakes

  • 3 cups vanilla buttercream frosting (345 g), divided
  • 4 drops green food coloring
  • 6 tablespoons chocolate buttercream frosting
  • 30 marshmallows
  • 12 chocolate cupcakes
  • 2 cups milk chocolate chips (350 g), melted
  • ¼ cup green fondant (30 g)
  • 3 teaspoons yellow fondant
  • 24 jumbo black nonpareils
  • water, as needed

Preparation

  1. Add ¾ cup (85 grams) vanilla buttercream frosting to a piping bag fitted with a small round tip. Stir the green food coloring into the remaining 2¼ cups (255 grams) frosting until it is the desired shade of grassy green, then transfer to a piping bag fitted with a star tip. Add the chocolate buttercream frosting to a piping bag fitted with a medium round tip.
  2. Make the marshmallow ducks: Cut 6 marshmallows in half lengthwise.
  3. Cut a marshmallow in half diagonally lengthwise to make 2 triangles. Press the cut sides of the marshmallow back together, then slide the top marshmallow halfway down the bottom marshmallow to make the shape of an hourglass on its side. Press the cut side of a vertically halved marshmallow onto the outer, downward-pointed side of the hourglass shape. This makes the tail, body, and neck of the mallard.
  4. Pipe 1 tablespoon of vanilla buttercream onto each cupcake and spread evenly. Place a mallard shape onto the center of a cupcake, pressing down gently into the buttercream. Repeat with the remaining marshmallows and cupcakes. Place the cupcakes on a baking sheet and freeze for at least 1 hour, or until the marshmallows are firmly attached to the cupcakes.
  5. Working 1 at a time, quickly dip the top of each cupcake into the melted chocolate until the marshmallows are completely covered, letting the excess chocolate drip off for a moment before turning right-side up and returning to the baking sheet. Freeze for another 30 minutes, or until the chocolate has set.
  6. Meanwhile, make the mallard heads: Divide the green fondant into 12 1-teaspoon pieces and roll into smooth balls. Divide the yellow fondant into 12 ¼-teaspoon pieces and use your fingers to form into beak-shaped cones.
  7. Lightly wet the base of a yellow fondant beak and press into the middle of a green fondant ball, then use a dab of buttercream or water to press 2 black nonpareils above the beak as the eyes. Repeat with the remaining fondant and nonpareils.
  8. Remove the cupcakes from the freezer. Pipe ¼ teaspoon of chocolate frosting in a triangle on each side of the chocolate mallard body and spread into a wing shape. Pipe about ½ teaspoon of white frosting in a circle on top of a mallard neck and place a fondant head on top, pressing gently to adhere. There should be a collar of frosting visible where the head meets the neck. Pipe the green frosting around the bottom of the mallard as grass. Repeat with the remaining cupcakes.
  9. Refrigerate the cupcakes until ready to serve.
  10. Enjoy!

Ingredients

for 12 cupcakes

  • 3 cups vanilla buttercream frosting (345 g), divided
  • 4 drops green food coloring
  • 6 tablespoons chocolate buttercream frosting
  • 30 marshmallows
  • 12 chocolate cupcakes
  • 2 cups milk chocolate chips (350 g), melted
  • ¼ cup green fondant (30 g)
  • 3 teaspoons yellow fondant
  • 24 jumbo black nonpareils
  • water, as needed

Preparation

  1. Add ¾ cup (85 grams) vanilla buttercream frosting to a piping bag fitted with a small round tip. Stir the green food coloring into the remaining 2¼ cups (255 grams) frosting until it is the desired shade of grassy green, then transfer to a piping bag fitted with a star tip. Add the chocolate buttercream frosting to a piping bag fitted with a medium round tip.
  2. Make the marshmallow ducks: Cut 6 marshmallows in half lengthwise.
  3. Cut a marshmallow in half diagonally lengthwise to make 2 triangles. Press the cut sides of the marshmallow back together, then slide the top marshmallow halfway down the bottom marshmallow to make the shape of an hourglass on its side. Press the cut side of a vertically halved marshmallow onto the outer, downward-pointed side of the hourglass shape. This makes the tail, body, and neck of the mallard.
  4. Pipe 1 tablespoon of vanilla buttercream onto each cupcake and spread evenly. Place a mallard shape onto the center of a cupcake, pressing down gently into the buttercream. Repeat with the remaining marshmallows and cupcakes. Place the cupcakes on a baking sheet and freeze for at least 1 hour, or until the marshmallows are firmly attached to the cupcakes.
  5. Working 1 at a time, quickly dip the top of each cupcake into the melted chocolate until the marshmallows are completely covered, letting the excess chocolate drip off for a moment before turning right-side up and returning to the baking sheet. Freeze for another 30 minutes, or until the chocolate has set.
  6. Meanwhile, make the mallard heads: Divide the green fondant into 12 1-teaspoon pieces and roll into smooth balls. Divide the yellow fondant into 12 ¼-teaspoon pieces and use your fingers to form into beak-shaped cones.
  7. Lightly wet the base of a yellow fondant beak and press into the middle of a green fondant ball, then use a dab of buttercream or water to press 2 black nonpareils above the beak as the eyes. Repeat with the remaining fondant and nonpareils.
  8. Remove the cupcakes from the freezer. Pipe ¼ teaspoon of chocolate frosting in a triangle on each side of the chocolate mallard body and spread into a wing shape. Pipe about ½ teaspoon of white frosting in a circle on top of a mallard neck and place a fondant head on top, pressing gently to adhere. There should be a collar of frosting visible where the head meets the neck. Pipe the green frosting around the bottom of the mallard as grass. Repeat with the remaining cupcakes.
  9. Refrigerate the cupcakes until ready to serve.
  10. Enjoy!

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