Potted Plant Cupcakes

Delightfully delicate mini cupcakes disguised as pretty potted plants. Perfect for a summertime teaparty!

YOU WILL NEED

FOR THE SPONGE

125g butter or margarine

125g caster sugar

1/2 teaspoon vanilla extract

2 eggs

125g self-raising flour

FOR THE BUTTERCREAM

125g butter or margarine

200g icing sugar

50g cocoa powder

Chocolate sprinkles (optional)

OTHER BITS

10 x 2” clay pots

Baking parchment

Lolly sticks (5 cut in half)

10 x printed flower photographs or magazine cuttings. Each flower approx. 5cm diameter, printed onto heavyweight paper (or backed into light card). Edible flowers are quite fun to use eg. dahlia, rose, marigold, nasturtium

Glue

Scissors

HOW TO

1. Prepare your pots by rubbing the insides with butter and dusting with flour. Place a little circle of baking parchment in the base of each to cover the hole.

2. Heat your oven to 180 degrees and place the pots on a baking sheet.

3. To make the sponge, beat the butter and sugar together until light and fluffy. Add the vanilla and eggs (beating in one at a time). Sift in the flour and mix to combine.

4. Spoon the mixture into the pots filling them up by two thirds.

5. Bake for 15 minutes or until golden and springy on the top. Set aside to cool.

6. To make the buttercream beat the butter, icing sugar and cocoa powder together until combined.

7. Trim the tops off the potted cakes and smother with buttercream. Dip into chocolate sprinkles for the ‘soil’.

8. Cutout the paper flowers and stick to the halved lolly sticks. Pop one into each pot!

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