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cupcakes topped with cherries, chocolate chips and icing making them look like faces with red noses. Tried & Tested

Red nose cupcakes

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3.077 stars based on 13 ratings

Make this red nose cupcakes recipe for a fun fundraising event, they’re ever so simple and great to make with the kids. The cakes will keep for 1 week in a cake tin or 1 month if frozen.



Key Information

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

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For the cakes

For the decoration

  • 250g 8⅞ oz Fondant icing sugar (we use Silver Spoon) Fondant icing sugar
  • 12 12 Glacé cherries Glacé cherries
  • Milk chocolate chips
  • Designer icing (red) (we use Silver Spoon Create)

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

  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 decorate, make up the fondant icing sugar with 3 tbsp water as directed on the packet.

    Ingredients for this step

  8. Classic mode Step 8

    Dip each cupcake into the icing and allow the icing to flow over the cakes. Top with chocolate chips for eyes, a red glacé cherry nose and pipe red designer icing for the mouths.

    Ingredients for this step

    • Milk chocolate chips
    • 12 12 Glacé cherries Glacé cherries
    • Designer icing (red) (we use Silver Spoon Create)