Mini M&M chocolate candies in red, orange, green, and blue (about 12 for each fish)
12 candy eyes (1 for each fish)
12 cupcakes (from your favorite recipe or boxed mix)
1 to 2 cups blue frosting (from your favorite recipe or canned frosting) (Pictured: Pillsbury Funfetti in Aqua Blue)
Rainbow nonpareil sprinkles
Instructions
Line a baking sheet with waxed paper.
Melt candy coating according to package directions. If the candy is too thick to pour, add 1 teaspoon coconut oil or vegetable shortening. Stir well. Do not add water. You can add up to 1 tablespoon of coconut oil per bag of candy wafers.
Dip each cookie into melted candy. Remove cookie, tapping gently against the side of the bowl, allowing excess candy to return to the bowl. If air bubbles form, pop them with a toothpick. Place the cookie onto the waxed paper. Allow to set completely before proceeding to the next step. To speed the process, cookies can be refrigerated or placed in the freezer in a single layer.
Immediately add a candy eye and M&Ms. Allow the cookie to set completely at room temperature or refrigerate for faster results.
Pipe frosting over cupcake in a circular direction working from the outer edge of the cupcake towards the center.
Place one cookie “fish” on top of each cupcake. (Cook’s notes: If the icing is too thin to hold the fish, use a toothpick to secure the cookie. After you refrigerate the cupcakes and the frosting hardens, you can remove the toothpick.)
Drop nonpareil sprinkles over the icing.
For best results, refrigerate the cupcakes until ready to serve.
Recipe by Budget Savvy Diva at https://www.budgetsavvydiva.com/2020/08/tropical-fish-cupcakes-recipe/