To create this gorgeous, vibrant pink coral, we’re using isomalt, a form of artificial sweetener derived from beets It’s much easier to use than traditional hard candy and can be found easily online. You’ll need a candy thermometer, which might sound like a pain, but opens so many sugar-making doors once you invest in one! Choose a vibrant cupcake liner to make them even more stunning!
Ingredients
Cupcake Batter
- ½ cup unsalted butter, room temperature
- 1 cup sugar
- 1½ tsp vanilla extract
- 3 large eggs
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ¾ cups sour cream (or milk)
Buttercream
- 2 cups unsalted butter, room temperature
- 1 tsp vanilla extract, or seeds from 1 vanilla bean
- 5 cups confectioner’s sugar
Coral
- 4 cups isomalt crystals
- 1 cup water
- Liquid food coloring
- 10 cups of ice
How to Make It
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Bake the Cupcakes
- Preheat oven to 350°F. Prepare a cupcake pan with colorful liners.
- Beat the butter and sugar with an electric mixer until pale and smooth. Add the vanilla extract, then add the eggs one at a time, mixing with each addition.
- In a separate bowl, combine the flour, baking soda, and salt. Add this to the batter in 2 additions, alternating with the sour cream.
- Spoon the batter into a lined cupcake pan. Bake for 15 to 20 minutes, or until a skewer inserted into the centers comes out clean. Cool completely. Make the Buttercream
- Beat the butter with an electric mixer until pale and fluffy. Add the vanilla extract, then add the confectioner’s sugar one cup at a time, beating with each addition.
- Place the buttercream into a piping bag and snip off the end to create a large opening. Alternatively, you could use a large, round piping tip. Make the Coral
- Pour the isomalt crystals and water into a heavy saucepan. Set to medium heat and whisk until dissolved.
- Attach a candy thermometer and heat to 280°F. Add the food coloring, stir, then continue heating to 320°F. If sugar crystals form on the sides of the pan, dip a pastry brush in water and brush it onto the sides.
- Once the isomalt reaches 320°F, remove it from the heat and pour the isomalt into a heatproof bowl. I used an aluminum mixing bowl. Allow it to cool until it gets thicker and resembles thick honey.
- Fill a deep bowl with the ice. Drizzle the isomalt onto the ice. As it trickles down through the ice, it will mold to the curves of the ice cubes. Pour 2–3 layers in each spot, to ensure the isomalt is thick and won’t break.
- Allow the isomalt to fully cool, then break it into pieces with your hands. It can be sharp, so be careful! Place the isomalt on a plate lined with plastic wrap and set aside. Assembly
- Pipe a swirl of buttercream onto each cupcake. Top with a piece of isomalt and enjoy!
