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Garden critter cup cakes

Ingredients

"Fun for parties. Children will enjoy helping with the decoration."

Preparation time: 30 minutes
Cooking time: 25 minutes
Makes: 12

  • 125g butter, softened
  • 3/4 cup caster sugar
  • 2 eggs
  • 1 1/2 cups Healthy Baker Self Raising Flour
  • 2 tablespoons cocoa
  • 1/3 cup sour cream
  • 2 tablespoons milk

Frosting

  • 125g butter, softened
  • 1 1/2 cups icing sugar mixture
  • 1 teaspoon vanilla extract
  • pink food colouring
  • 1 tablespoon cocoa

For decoration:

  • 3 Chocolate Ripple biscuits, crushed – for dirt
  • 15 sour worm jellies (3 halved)
  • 18 chocolate freckles (6 halved) - for wings
  • 1 liquorice stick, cut into thin strips - for antennae

 

Directions

  1. Preheat oven to 170ºC. Line a 12-hole (½ cup capacity) regular muffin pan with paper cases.
  2. Place butter and sugar in a medium bowl; beat with an electric mixer until creamy. Beat in eggs, one at a time. Sift flour and cocoa together and add to creamed mixture, along with sour cream and milk. Stir to combine.
  3. Divide batter between cases. Bake 20 minutes or until cooked. Cool on a wire rack.
  4. Make frosting. Place butter, sifted icing sugar and vanilla in a small bowl and beat with an electric mixer for 1 minute or until pale and light. Remove half the icing to a small bowl. Colour one bowl of icing with a few drops of pink food colouring. Add cocoa to the other bowl and stir to combine. Spread icing over cupcakes, then decorate.

Holly’s tip: cupcakes can be made and decorated a day ahead.  Store in an airtight container in a cool, dark place

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