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Flower Pot Cupcakes

Flower Pot Cupcakes

Recipe Submitted By: bakingmad

These Askeys Flower Pots are so much fun to make and decorate and perfect for impressing your friends.

Preparation Time	20 minutes
Baking Time	20 minutes
Portions	9 pots
Skill Level	Easy
Average Rating

Flower Pot Cupcakes Ingredients

	For the cakes:
100 grams	Butter at room temperature
100 grams	Golden Caster Sugar (Billington's)
2	Free Range Eggs beaten
75 grams	Self Raising White Flour (Allinson Nature Friendly)
25 grams	Cocoa Powder sieved
0.25 tsp	Baking Powder
9	Cup Cones (Askeys)

Additional Ingredients

50 grams	Butter
150 grams	Icing Sugar (Silver Spoon Homegrown)
2 tbsp	Cocoa Powder sieved

Further Additional Ingredients

500 grams	Ready Rolled White Icing (Silver Spoon Create)
	Green Food Colour (Silver Spoon Create)
	Pink Food Colour (Silver Spoon Create)
	Lilac Food Colouring
	Icing Sugar (Silver Spoon Homegrown) a little
	Flower cutters

This recipe uses

How to make Flower Pot Cupcakes

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Heat the oven to 180°C, 160°C fan, gas 4.
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.
Stir in the flour, baking powder and cocoa until smooth.
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
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.
To decorate: Divide the sugar paste into quarters and colour one piece green and the other three pieces any shades you like. Silverspoon cake craft colours will give lovely delicate shades, for deeper colours use concentrated paste food colours.
Keep the Ready to Roll icing wrapped in cling film when not in use.
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. Place 3 leaves on each cake.
Roll the coloured icing thinly on a worksurface 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.
The cakes will keep for 2-3 days in a cake tin.

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