Caterpillar Cupcakes

1 50 1 minute read

Prep and cook time: 35 minutes

Makes: 12 cupcakes

Ingredients

110g | 4 oz | ½ cup butter, softened

110g | 4 oz | ½ cup caster (superfine) sugar

110g | 4 oz | 1 cup self-rising flour

½ tsp baking powder

1 tablespoon lemon juice

2 eggs, beaten

To decorate

175g | 6 oz | 1 ¼ cups icing (confectioners’) sugar

5-6 tablespoon hot water

Green food coloring

175g | 6 oz white sugarpaste

Chocolate buttons

Orange sprinkles

Thin strips black liquorice

2 strawberry laces, cut into small pieces

Method

For the cupcakes, heat the oven to 180 degrees Celsius and place paper cases in a 12 hole bun tin.
Beat the butter and sugar in a mixing bowl until light and fluffy. Add the eggs a little at a time until the mixture is smooth. Sift in the flour and baking powder and gently fold in. Stir in the lemon juice.
Spoon the mixture into the paper cases and bake for 13-15 minutes until golden and springy to the touch. Remove from the tin and cool on a wire rack.
For the icing, sift the icing sugar into a bowl and mix with the hot water until smooth. Add a few drops of green food coloring and spread over the top of the cakes. Stick an orange candy in the center of each cake for the nose.
Roll small amounts of sugarpaste into balls and stick on top of the frosting for the eyes, attach chocolate buttons to the sugarpaste balls with a small dab of frosting. Attack 2 liquorice strips above the eyes for the feelers.
Sprinkle orange sprinkles on top of some of the cakes and attach liquprice strips to form legs. Place a small piece of strawberry lace on each cupcake for the mouth.

For more inquiries, please feel free to contact us or call/whatsapp us at 011-1988 6263

To see the cupcakes we offer, click here or take a look at the other cakes we have.

To see the other recipes we have, click here.

1 50 1 minute read