These sea shell cupcakes are perfect for your under the sea party, mermaid party or Finding Dory party. They are easy to make and a favourite with kids and adults. They esepcially love the chocolate seashell on top!
Baking Tips for busy mums:
You can make the chocolate sea shells days or a week ahead. I made them in two different batches while I was cooking the dinner. You can store them in an air tight container in a cool place. I used the bowl of hot water method and reheated it each time I needed to make a new batch, as I had a large party.
You can purchase pre-made cupcakes. Just ask your local supermarket if you can order some uniced cupcakes. When I've had large parties, I've done this with Pak n Save Petone. If making your own, consider our Paper Eskimo cupcake papers, just pop on a tray to cook - no more cleaning up muffin trays!
Ingredients for Chocolate Seashell Toppers:
- 1 packet of Blue Candy Melts
- 1 packet of White Candy Melts
- Wilton Shell Candy Mould
- cotton wool (optional)
11 per batch.
- Melt your chocolate (see below tips of choice of methods)
- Rub each mould with cotton wool to assist in easy removal of the chocolate.
- Pipe or spoon a small amount of white chocolate into the mould.
- Pipe or spoon a small amount of blue chocolate into the mould.
- Use a toothpick to make a swirl effect with the chocolate.
- Gently tap the chocolate mould to ensure there are no bubbles.
There are two methods for melting chocolate.
The first involves spreading a single layer of chocolate melts on a plate and melting in the microwave. Times vary depending on your microwave but usually less than a minute. Beware candy melts and chocolate melts usually hold their shape when melted so you need to stop the microwave at intervals to press them to see if they have melted. Stir with a spoon to ensure they are evenly melted. This method is ideal for melting small amounts of chocolate.
Bowl of hot water method:
Place a metal bowl over a pot of water. Bring the water to the boil with the chocolate melts in the bowl. Stir the melts regularly to ensure the chocolate melts throughout. This method is ideal for larger amounts of chocolate or when you are working with several batches of chocolate.