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Mini Flip-Flop Cupcakes

March 7, 2012

I can’t believe how quickly the time seems to pass.  I mean, it is March already.  This weekend we change the time back which is always exciting 🙂 because that means more light which is always great for taking photos!  These are all positive signs that summer is on it’s way.  Summer has to be on its way because Winter really didn’t make much of an appearance this year.  Not that I am disappointed its just that I really want sunshine and lollipops 🙂

These mini flip-flop cupcakes are really cute and fun to make!  You can use any cupcake as your base but I highly recommend using the chocolate cupcake recipe below.  This recipe is THE most heavenly chocolate cake recipe out there, in my humble opinion.  If you are a chocoholic you will love these little cupcakes.  I am told that the secret to making a great chocolate cake is using the best quality cocoa powder you can find.

These mini flip-flop cupcakes are quintessential for summer.  If you are planning on having a pool themed party or a beach bash blow out, these cupcakes would really put the icing on the cake, so to speak.  The mini version of the flip-flops are a wee bit tedious but well worth the work.  An easier route would be to use a regular size cupcake which would allow for larger sized flip-flops.

Flip-Flop Cupcakes

For the Chocolate Cupcakes

2 2/3 cups flour
1 1/4 cups cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 cup butter
2 cups sugar
2 eggs
1 1/4 cups strong coffee

To Prepare

Preheat the oven to 350 F.  Line 4 mini muffin tins with cupcake liners.

In a large bowl, sift together the flour, cocoa powder, baking powder, and baking soda.  Set aside.

In a separate bowl, combine the sour cream, vanilla, and almond extract.  Set aside.

In the bowl of an electric mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until smooth.

Set the mixer to low speed and add the eggs, one at a time, scraping thoroughly between each addition.

Alternately add the flour and sour cream mixtures to the butter mixture in two batches, starting and ending with the flour mixture.  Scrape down the bowl after each addition.

Gradually pour in the strong coffee.  Scrape down the bowl and beat until thoroughly combined.

Divide the batter evenly between the muffin tins.  Bake for 12-15 minutes, for mini cupcakes, and 20-25 minutes for regular cupcakes, or until a toothpick comes out clean.

Allow the cupcakes to cool for 20 minutes on a wire rack.

Makes 48 mini cupcakes or 24 regular cupcakes.
Source The Confetti Cakes Cookbook

To Create the Flip-Flops

3/4 pound fondant or gum paste
Shortening (for rolling out fondant or gum paste)
Food-coloring gels; Lavender, electric green, electric pink
3 cups brown sugar


Plastic mat
Small rolling pin
Paring knife or X-acto knife
Small 5 petal flower cutter
Paper towels
Cupcake tins
Small offset spatula
Small paintbrush
Small dish of water

To Construct the Flip Flops

**At least one day in advance:  Make the Flip-Flops**

Dye all the colors of fondant or gum paste.  For each cupcake you will need approximately 1/2 an ounce of fondant.  Dye half fondant lavender and divide the remaining fondant.  Tint half electric green for the straps and half electric pink for the flowers.

On a plastic mat greased with shortening, roll out the lavender fondant or gum paste to approximately 1/8 inch thick.  Using your paring knife, cut out the shape of two flip-flops.  You may click here for a flip-flop template that you can print or trace.  Use your fingers coated with shortening, to smooth the edges.  (My flip-flops were 1 1/2-inches (4 cm) in length and 3/4-inch (1.5 cm) in width, to give you an idea of sizing)

To form the straps, roll out the electric green fondant or gum paste into a thin cord, less than 1/32 inch wide.  Cut one 1/2-inch-long piece and one 1/4-inch-long piece per flip-flop.  Use a toothpick to create three holes in each flip-flop.  Moisten the ends of the straps and insert the ends into the holes, bringing the straps together to meet at the front hole.  Insert a small piece of rolled paper towel under the straps to hold them up.

Roll out the electric pink fondant or gum paste to approximately 1/16 inch thick on a plastic mat greased with shortening.  Cut out the 5-petal flowers, moisten the back with a dab of water, and stick it to the straps of the flip-flops.  Roll a tiny ball of green, moisten it, and stick it in the center of the flower.  Allow them to dry overnight on crumpled paper towels to keep their shape.

To Assemble the cupcakes

While the cupcakes are cooling, prepare your frosting.

Frost the cupcakes with a dome of filling.  Dunk the frosted cupcakes into a bowl of brown sugar to create the “sand.”

Remove the toweling from the straps of the flip-flops and place them on the cupcakes.  If they do not stick right away, use an extra dab of frosting to hold them in place.

*TIP*  Replace the brown sugar “sand” with some green buttercream grass (Wilton tip #233) to achieve a completely different look.

Source The Confetti Cakes Cookbook

These flip-flop cupcakes are a lot of fun to make!  If you have children that you would like to keep busy, sit them down with some fondant and have them create some amazing flip-flop cupcakes for their parties 🙂  You can create the flip-flops well in advance, store them in an airtight container and then use when ready!  The tiny details really make a grand impression 🙂  Happy mini cupcaking!

From our kitchen to yours,
Sydney Jones

20 Comments leave one →
  1. March 7, 2012 2:45 pm

    These are so incredibly cute – though that would not stop me eating then because they are also incredibly delicious 🙂

    Choc Chip Uru
    Latest: Brown Butter Mixed M&M Chewy Cookies

  2. March 7, 2012 3:14 pm

    I love that they are on sand!

    • March 7, 2012 7:03 pm

      Me too, I searched high and low for my umbrellas but they didn’t turn up. Next time!

  3. March 7, 2012 5:07 pm

    These are adorable and i can’t believe the patience you have to create each flip-flop! Your blog is amazing!

  4. March 7, 2012 8:39 pm

    So much fun – reminding us all of Summer 🙂

    • March 8, 2012 1:45 pm

      They are a lot of fun 🙂 I have given up on winter and have decided it’s spring/summer now 🙂

  5. March 7, 2012 10:26 pm

    Brilliant – so creative!

  6. March 8, 2012 5:48 am

    How cute! I just broke a pair of flip-flops out and rescued them from the back of the closet. They were so happy to see warm weather (as was I). Really great post!

    • March 8, 2012 1:46 pm

      Thanks Eliot 🙂 sorry to hear about your broken flip-flop, you could always make new one 🙂

  7. March 8, 2012 11:09 am

    What a wonderfully cute name for these, and they look beautiful too. As someone else mentioned, you must be incredibly patient to create all those delicate flip-flops! 🙂

    • March 8, 2012 1:47 pm

      Thank you Charles 🙂 I do have a camel reserve of patience in my back pocket, but please don’t tell 🙂

  8. March 8, 2012 6:40 pm

    I just stumbled upon this post. I love it. the pictures are fab, and look so tasty. Its great to see people getting creative with baking. We are an English tea shop in New York and we love sweet treats! If you like puddings as much as us, you might like our blog, its about all things to do with cakes, baking and afternoon tea.

  9. March 9, 2012 5:02 am

    Now I know spring has arrived! These are just adorable flip flops walking in the sand cupcakes. You are so patient with your decorating details. Take care, BAM

    • March 9, 2012 10:11 am

      I think I am already done with spring 🙂 I’ve moved on to summer!!! Thank you Bam! I hope you give these a try, they aren’t as tedious if you make them for a regular size cupcake, hint, hint!


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