Harry Potter Cupcakes
My friend’s daughter Skylar had an epic Harry Potter birthday party, and when they asked me to make wizarding-themed cupcakes I jumped at the chance! In all the years I’ve been making geeky desserts, I’ve drawn sketches upon sketches of Harry Potter ideas but never executed any of them. Odd, considering it’s one of my favorite book and movie series of all time.
I decided that whimsical was the way to go, after all you only turn 8 once and it should be a magical, extraordinary, wonderful day. Emphasis on magic!
I created three different toppers for the cupcakes, the first was making the Harry Potter logo out of a glittery sugar cookie. I achieved this using Warpzone Prints wonderful Harry Potter cookie cutter and applying the same technique that I used when I made C-3PO cookies. I sprinkled sanding sugar right onto the dough before cutting out the cookies, then baked them. This gives off a nice sparkle, almost like edible glitter.
For the second cupcake topper I made the memorable snack, chocolate frogs. Using melted chocolate and frog mold, these were easy to put together and looked great on top of the cupcakes.
Lastly, I just knew I had to make an edible Golden Snitch. Using the same hand-piped chocolate technique that I used to make the Sophia Grace and Rosie cupcakes, these Golden Snitches proved to be super popular with the kids.
Get the full recipe for the Golden Snitch cupcakes below and check out all the details on the extraordinary Harry Potter Party for the girl who lived, young Skylar herself.
Harry Potter Cupcakes
Ingredients:
frosted cupcakes
sparkled golden malt balls
yellow candy melts
Instructions:
Place the candy melts in a heat safe bowl and microwave at 30 second intervals until melted. Pour the melts into a piping bag or a decorating squeeze bottle.
On a piece of parchment pipe the outline of a wing shape, approximately 4-inches long, then criss-cross across the wing, then down the center to connect the lines together.
Place the wings in the freezer for 5 minutes or until set, then slide off the parchment.
Place a malt ball on a frosted cupcake. Using the same melted candy melts, attach one wing on each side of the malt ball. Once the wings are set the cupcakes are ready to serve.
