Red nose cupcakes - recipe

Red nose cupcakes

  • Prepare

  • Serves

  • Cook

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For the cakes

For the decoration

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  1. 1

    Preheat the oven to 170°C (fan 150°C/gas mark 3).  Line a cup cake tin with cup cake cases.

  2. 2

    Make sure your butter is nice and soft to start with so it is easy to beat. Add the caster sugar to the butter and using a wooden spoon (or even easier, use an electric hand held whisk or kitchen mixer), beat the butter and sugar until it is really smooth and creamy.

    For this step you'll need:

    • 150g Butter (unsalted) softened
    • 150g Unrefined golden caster sugar
  3. 3

    Beat the eggs together lightly with a fork, then add a drop at a time to the butter and sugar mixture, beating really well until the mixture is emulsified, before adding the next bit of egg. If the mixture starts to curdle, just beat in a tablespoon of the flour and continue.

  4. 4

    Using a large metal spoon fold in the vanilla extract, milk and flour, lifting the mixture in a figure of eight to scoop up the flour and fold it in. Do this as lightly as you can to keep all the air in your mixture.

    For this step you'll need:

    • 1tsp Vanilla extract
    • 2 tbsp Milk
    • 150g Self-raising white flour
  5. 5

    Using a dessert spoon, place a rounded spoonful in each cake case. Bake for about 15-18 minutes, but check after 15 minutes. The cakes should be evenly browned, and just feel firm and springy when you touch them in the centre.

  6. 6

    Allow to cool for 5 minutes then remove from the tin and allow to cool completely.

  7. 7

    To decorate, make up the fondant icing sugar with 3 tbsp water as directed on the packet.

    For this step you'll need:

    • 250g Fondant icing sugar
  8. 8

    Dip each cupcake into the icing and allow the icing to flow over the cakes. Top with chocolate chips for eyes, a red glacé cherry nose and pipe red designer icing for the mouths.

    For this step you'll need:

    • Milk chocolate chips
    • 12 Glace cherries
    • Designer icing (red)

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