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Red Nose Day face cupcakes WEB

Red nose cupcakes

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3.121 stars based on 66 ratings

Make this red nose cupcakes recipe for a fun fundraising event, they’re ever so simple and great to make with the kids.

 

 

Key Information

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

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Ingredients

For the cakes

For the decoration

  • 85g 3 oz Butter (unsalted) softened
  • 175g 6¼ oz Unrefined golden icing sugar (we use Billington's)
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey)
  • 1tbsp 1tbsp Milk (whole)
  • Red sugar paste icing
  • White sugar paste icing
  • Black sugar paste icing
  • Writing icing

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 170°C (fan 150°C/gas mark 3).  Line a cup cake tin with cup cake cases.

  2. Classic mode Step 2

    Make sure your butter is nice and soft to start with so it is easy to beat. Add the caster sugar to the butter and using a wooden spoon (or even easier, use an electric hand held whisk or kitchen mixer), beat the butter and sugar until it is really smooth and creamy.

    Ingredients for this step

  3. Classic mode Step 3

    Beat the eggs together lightly with a fork, then add a drop at a time to the butter and sugar mixture, beating really well until the mixture is emulsified, before adding the next bit of egg. If the mixture starts to curdle, just beat in a tablespoon of the flour and continue.

  4. Classic mode Step 4

    Using a large metal spoon fold in the vanilla extract, milk and flour, lifting the mixture in a figure of eight to scoop up the flour and fold it in. Do this as lightly as you can to keep all the air in your mixture.

    Ingredients for this step

    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey)
    • 2tbsp 2tbsp Milk
    • 150g 5⅜ oz Self-raising white flour (we use Allinson) Self-raising white flour
  5. Classic mode Step 5

    Using a dessert spoon, place a rounded spoonful in each cake case. Bake for about 15-18 minutes, but check after 15 minutes. The cakes should be evenly browned, and just feel firm and springy when you touch them in the centre.

  6. Classic mode Step 6

    Allow to cool for 5 minutes then remove from the tin and allow to cool completely.

  7. Classic mode Step 7

    To make the buttercream, beat together the butter, icing sugar, milk and vanilla extract until it becomes a smooth texture. Either pipe or smooth on to the top of the cupcake.

    Ingredients for this step

    • 85g 3 oz Butter (unsalted) softened
    • 175g 6¼ oz Unrefined golden icing sugar (we use Billington's)
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey)
    • 1tbsp 1tbsp Milk (whole)
  8. Classic mode Step 8

    To decorate, roll out the red sugar paste icing and using a circular cutter press out 12 circles (one for each cupcake) Then roll out 12 small circular balls for the noses. Secure these on to the centre of the circle using a light brushing of water.

    Ingredients for this step

    • Red sugar paste icing
  9. Classic mode Step 9

    To make the eyes, roll out white sugar paste icing in to small balls and flatten gently between your thumb and finger. Secure these above the nose and make the black dots either using a edible decorating pen or writing icing.

    Ingredients for this step

    • White sugar paste icing
    • Writing icing
  10. Classic mode Step 10

    Finally for the smile, roll a small sausage shape of black sugar paste icing for each face and secure onto the red circle with water, curving slightly to make the expression.

    Ingredients for this step

    • Black sugar paste icing
  11. Classic mode Step 11

    Place the red sugar paste circle carefully on to of the buttercream on your cupcake. This will set in place once the buttercream hardens.