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Tray of chocolate cupcakes decorated with colourful fondant patterns and buttercream swirls.

Mehndi Cupcakes Recipe

Mehndi Cupcakes pair rich chocolate cupcakes with smooth vanilla buttercream and fondant toppers decorated in detailed henna-inspired designs.

Course: Dessert
Cuisine: International
Prep Time: 2 hours
Cook Time: 25 minutes
Total Time: 2 hours 25 minutes
Servings: 15
Author: Mehndi Toppers from Sweetie Darling Cakes

Ingredients

Chocolate Cupcakes

  • 190 g – 1 ½ cups flour
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • 115 g – 4 oz unsalted butter – at room temperature
  • 125 g – 1 cup + 2 tbsp brown sugar – packed
  • 2 eggs – at room temperature
  • 1 tsp vanilla
  • ½ cup buttermilk or yoghurt
  • 2 tbsp milk
  • 3 –4 tbsp cocoa powder

Vanilla Buttercream

  • 125 g – 4.4 oz butter – softened
  • 225 g – 8 oz icing sugar
  • 1 ½ tsp vanilla extract – or to taste
  • green and blue colouring

Decorations

  • coloured fondant rounds
  • golden cachous or pearls
  • coloured royal icing
  • edible glitter
  • edible glue

Instructions

Chocolate Cupcakes

  1. Preheat the oven to 165°C – 330°F and line the muffin trays with paper liners.
  2. Combine the flour, cocoa, baking powder, and salt in a bowl and set aside.
  3. Cream the butter, vanilla, and brown sugar until pale and fluffy.
  4. Add the eggs one at a time, beating until well incorporated. Remember to scrape down the sides of the bowl as needed.
  5. Add the flour and cocoa mixture in three batches, alternating with two additions of buttermilk or yoghurt and milk. Beat until well combined.
  6. Put the batter into the lined muffin tray cups, filling each about halfway.
  7. Bake for about 25 minutes, or until cooked through.
  8. When cooked, let them cool in the tray for 10 minutes, then transfer them to a wire rack to cool completely.

Vanilla Buttercream

  1. Beat the softened butter with an electric mixer fitted with a paddle attachment for a few minutes. Slowly incorporate the icing sugar, vanilla extract, and the green and blue colours. Mix well.

Decorations

  1. Pipe mehndi patterns on the fondant rounds using a small 1.5 tip and coloured royal icing.

    Note: Make sure the fondant has hardened before piping so you don’t create indentations.

  2. Decorate with golden pearls and edible glitter. Use a small amount of edible glue to secure the pearls if needed.

To Assemble the Cupcakes

  1. Put the vanilla buttercream in a piping bag fitted with an open star tip, such as a 1M Wilton, and decorate the chocolate cupcakes.
  2. Top with the mehndi cupcake toppers.