A really good friend of mine loves sushi! When plans fell through to celebrate his birthday at a sushi restaurant I wanted to incorporate sushi into his birthday cake! Rather than make a giant sushi cake, I decided to do cupcakes! Cupcakes were easier to pass out at the bar where the party was, and I think little sushi rolls are more fun!
If these cupcakes were not going to a bar I think I would have had more fun and gotten creative displaying these! Most of the photos were taken at the bar, so they not my best.
I did not follow recipe to make these. I got ideas from other foodie blogs, made some mental notes, went shopping and used what I found. (I did not have time to place an order for materials.) But here is how to make similar cupcakes.
Use your favorite chocolate cupcake recipe. I used devil's food (recipes are at the end). Let the cupcakes cool. Then frost with vanilla buttercream.
Roll the frosted cupcakes in white sprinkles. If you cannot find white sprinkles you can also use coconut.
Top with cut up candies in various colors. I used gum drops. I was able to find them easily and the were soft enough cut up and make into little shapes. You can also use fondant, but I am personally not a fan of the taste.
Garnish with chop sticks.
Devil Food Cupcakes3/4 cup butter, softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla
1 3/4 cups all-purpose flour
1/2 cup cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/2 cup boiling water
In a mixing bowl, cream butter with sugar and vanilla, beating until light and fluffy. Add eggs, beating well after each addition. In a separate bowl, combine flour, cocoa, baking soda, and salt; add to creamed mixture, alternating with buttermilk, beating well after each addition. Add boiling water; beat until smooth. Pour batter into muffin tins lined with cupcake liners. Bake at 350° for 18 to 20 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar.