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Ice cream cones filled with cake and decorated to look like flower pots Tried & Tested

Flower pot cupcakes

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2.75 stars based on 12 ratings

These flower pots are so much fun to make and decorate and perfect for impressing your friends.

Key Information

  • Prep:
  • Bake:
  • Serves:9
  • Skill level:easy

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Ingredients

For the cupcakes

  • 100g 3½ oz Butter (unsalted) at room temperature
  • 100g 3½ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 2 2 Egg(s) (free range) beaten
  • 75g 2¾ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 25g 1 oz Cocoa powder
  • ¼tsp ¼tsp Baking powder
  • 9 9 Ice cream cup cones

For the buttercream

  • 50g 1⅞ oz Butter (unsalted)
  • 150g 5⅜ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 2tbsp 2tbsp Cocoa powder

For the flower decoration

  • 250g 8⅞ oz Sugar paste icing green
  • 250g 8⅞ oz Sugar paste icing pink
  • Icing sugar a little (we use Silver Spoon)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Heat the oven to 180°C (160°C fan, gas mark 4).

  2. Classic mode Step 2

    Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.

    Ingredients for this step

  3. Classic mode Step 3

    Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.

    Ingredients for this step

    • 2 2 Egg(s) (free range) beaten
  4. Classic mode Step 4

    Stir in the flour, baking powder and cocoa until smooth.

    Ingredients for this step

    • 75g 2¾ oz Self-raising white flour (we use Allinson) Self-raising white flour
    • ¼tsp ¼tsp Baking powder
    • 25g 1 oz Cocoa powder
  5. Classic mode Step 5

    Place a dessertspoon full in each ice cream cup, and place them inside a cupcake tin to keep them standing upright, bake for 15-18 minutes until golden brown and just firm to the touch. Allow to cool completely.

    Ingredients for this step

    • 9 9 Ice cream cup cones
  6. Classic mode Step 6

    To make the buttercream, place the butter in a bowl with 1-2 tsp boiling water, add the icing sugar and cocoa, and beat until smooth. Spread each cake with a little of the icing.

    Ingredients for this step

    • 50g 1⅞ oz Butter (unsalted)
    • Icing sugar a little (we use Silver Spoon)
    • 2tbsp 2tbsp Cocoa powder
  7. Classic mode Step 7

    To decorate, roll small balls of green icing into oval shapes, flatted slightly into leaf shapes then score with the back of a knife to make veins. Roll the pink sugar paste icing thinly on a work surface dusted with icing sugar and use flower cutters to cut out blossoms. Add little balls of complimentary coloured icing for the centre of the flowers and arrange on top of the leaves.

    Ingredients for this step

    • 250g 8⅞ oz Sugar paste icing pink
    • Icing sugar a little (we use Silver Spoon)