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Cupcakes in a row designed to look like a caterpillar Tried & Tested

Caterpillar cupcakes

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These lemon flavoured caterpillar cupcakes are perfect for a children’s birthday party.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

  • 150g 5⅜ oz Butter (unsalted) softened
  • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 3 3 Egg(s) (free range) beaten
  • 150g 5⅜ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • ½tsp ½tsp Baking powder
  • 1 1 Lemon zest
  • 1tsp 1tsp Lemon juice

For the decoration

  • 175g 6¼ oz Fondant icing sugar (we use Silver Spoon) Fondant icing sugar
  • Green food colouring
  • 175g 6¼ oz Sugar paste icing white
  • Chocolate buttons
  • Jelly beans for the nose
  • Sprinkle decorations orange
  • Liquorice thin, black strips
  • Red food colouring

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C, 350°F, gas mark 4). Place paper cases in a 12 hole bun tin.

  2. Classic mode Step 2

    Beat the butter and sugar in a mixing bowl until light and fluffy.

    Ingredients for this step

  3. Classic mode Step 3

    Beat in the eggs a little at a time until smooth. Sift in the flour and baking powder, lemon zest and juice and gently fold in until incorporated.

    Ingredients for this step

    • 3 3 Egg(s) (free range) beaten
    • 150g 5⅜ oz Self-raising white flour (we use Allinson) Self-raising white flour
    • ½tsp ½tsp Baking powder
    • 1 1 Lemon zest
    • 1tsp 1tsp Lemon juice
  4. Classic mode Step 4

    Spoon 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.

  5. Classic mode Step 5

    For the icing, sift the fondant icing sugar into a bowl and mix with the hot water as directed on the packet, until smooth. Add a few drops of green food colouring and spread over the top of the cakes. Stick an orange jelly bean in the centre of each cake for the nose.

    Ingredients for this step

    • 175g 6¼ oz Fondant icing sugar (we use Silver Spoon) Fondant icing sugar
    • Green food colouring
    • Jelly beans for the nose
  6. Classic mode Step 6

    Colour 3/4 of sugar paste icing with green food colouring (reserve some to make the mouth) roll into balls and stick on top of the frosting for the eyes. Attach chocolate buttons to the sugar paste icing balls with a small dab of frosting. Dilute a little green food colouring with water and paint onto the lower half of the sugar paste icing balls, using a fine brush. Attach 2 liquorice strips above the eyes for the feelers.

    Ingredients for this step

    • 175g 6¼ oz Sugar paste icing white
    • Green food colouring
    • Chocolate buttons
    • Liquorice thin, black strips
  7. Classic mode Step 7

    Sprinkle orange sprinkles on top of some of the cakes and attach liquorice strips to form legs.

    Ingredients for this step

    • Sprinkle decorations orange
    • Liquorice thin, black strips
  8. Classic mode Step 8

    Knead a small amount of red food colouring into the remaining sugar paste icing and cut into mouth shapes. Place on the cakes.

    Ingredients for this step

    • Red food colouring
    • 175g 6¼ oz Sugar paste icing white