Wilton® Smile Markers Cupcakes
Add to Favorites Print

Wilton® Smile Markers Cupcakes

Your party guests can’t help but smile when they see what’s for dessert: cupcakes decorated to look just like them and personalized with their own names. Let the celebration begin!
Craft Time: varies
Uses Recycled Items: No
Get exclusive offers about this product and more!

Material List

  • Wilton Icing Colors: Copper (light skin tone), Brown, Red-Red, Lemon Yellow, Golden Yellow, Black, Christmas Red, Royal Blue, Kelly Green, Violet, Rose
  • FoodWriter™ Fine Tip Primary Colors Edible Color Markers
  • Meringue Powder
  • Standard Muffin Pan
  • Tips: 2, 3
  • Standard Baking Cups
  • Spatula

Project Instructions

Royal Icing
3 tablespoons Meringue Powder

4 cups (about 1 lb.) confectioners' sugar
6 tablespoons warm water

Makes: About 3 cups of icing.

For Royal Icing:
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).

NOTE: Keep all utensils completely grease-free for proper icing consistency.

For stiffer icing, use 1 tablespoon less water.

When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.

Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.

Buttercream Icing
1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk

Makes: About 3 cups of icing.

For Buttercream Icing:
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Smile Markers Cupcakes
Two days in advance: Make 1 1/4 in. diameter puddle faces using thinned royal icing in copper and brown. Let dry.

Ice cupcakes smooth in buttercream. Position faces. Pipe tip 3 outline, pull-out or swirl hair.

Print tip 2 name. Draw eyes and mouth using black FoodWriter™.


Combine Brown with Red-Red for brown shown.

Combine Lemon Yellow with Golden Yellow for yellow shown.

Combine Christmas Red with Red-Red for red shown.

Combine Violet with Rose for violet shown.