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Three cupcakes on a stand decorated with icing to make it look like a poppy. Tried & Tested

Poppy cupcakes

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2.706 stars based on 17 ratings

A great treat for Remembrance Sunday with a cup of tea watching the procession…

If you can’t get hold of the different colours of sugar paste icing, just buy white and then colour it with red and black food colouring.

 

Key Information

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

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Ingredients

For the cakes

For the decoration

  • 1tbsp 1tbsp Apricot jam
  • 300g 10⅝ oz White sugar paste icing
  • 250g 8⅞ oz Red sugar paste icing
  • 50g 1⅞ oz Black sugar paste icing

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (fan 160°C, gas mark 4) and line a muffin tin with 12 cupcake cases.

  2. Classic mode Step 2

    Cream together the butter and sugar until pale and fluffy, then add the eggs one by one mixing after each one.

    Ingredients for this step

    • 250g 8⅞ oz Butter (unsalted)
    • 250g 8⅞ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 4 4 Egg(s) (free range) medium
  3. Classic mode Step 3

    Sift the flour and carefully fold into the mixture. Then stir in the vanilla extract.

    Ingredients for this step

  4. Classic mode Step 4

    Spoon the mixture into the paper cases until they are approximately ½ full. Then bake in the oven for 25-30 minutes until golden brown and a skewer comes out clean. Leave to cool.

  5. Classic mode Step 5

    To decorate, roll out some of the white icing until it is about 4-5mm thick, then cut a disc about the same size as the top of the cupcake. Brush the top of the cake with some warmed apricot jam, then position the icing on top.

    Ingredients for this step

    • Sugar paste icing
    • 1tbsp 1tbsp Apricot jam
  6. Classic mode Step 6

    Next roll out some of the red icing and using a flower cutter cut out some flowers. Place the flower onto a folded tea towel and use your fingers to carefully thin out the petals so that they start to curl.

    Ingredients for this step

    • 250g 8⅞ oz Red sugar paste icing
  7. Classic mode Step 7

    Place these on the top of the cupcake using water to glue it to the white icing. To finish take small pieces of black icing and roll into a ball then squash it slightly. Attach this to the centre of each poppy flower again using some water.

    Ingredients for this step

    • 50g 1⅞ oz Black sugar paste icing