12 cupcakes, baked and cooled
- 1/4 cup butter
- 1 (16-oz) package of mini marshmallows
- 4 tbsp water
- 1 tsp vanilla extract
- 2 lbs powdered sugar
Place the marshmallows in a large microwave-safe bowl and microwave for 45 seconds to start melting them. Stir the water and vanilla into the hot marshmallows until smooth. Add the sugar slowly and beat together until the dough is well combined but sticky. Reserve 1 cup of sugar for kneading.
Using the butter to grease your hands, sprinkle the fondant with powdered sugar and begin kneading the sticky dough for 5 to 10 minutes. This should help make the dough more pliable and no longer sticky. Wrap tightly in plastic wrap, and refrigerate overnight.
Constructing the Teeth
The fondant needs to be made 24 hours in advance, so prepare fondant according to recipe’s instructions and place in fridge until you’re ready to make the cupcakes. Bake cupcakes and allow to cool completely.
For the cake ball mixture for the cusps, crumble up remaining cupcakes and mix with a few tablespoons of frosting, until the consistency is malleable, but not too wet. Apply a thin coat of frosting to the tops of the cupcakes and start forming cusps out of the cake ball mixture using an offset spatula.
Refrigerate cupcakes 30 minutes to an hour to allow cake ball mixture to stabilize. Roll out fondant to 1/4-inch thickness, using powdered sugar to prevent sticking. Cut out circles slightly larger than the diameter of the cupcakes and drape over cusps. Use a sharp knife to trim the edges and tuck the edges in with your fingers and an offset spatula.