About the bake
These lemon flavoured caterpillar cupcakes are inspired by The Very Hungry Caterpillar story book by Eric Carle. Whether you're looking for a fun activity to do with the kids, or you're looking for bake sale inspiration, these cupcakes are the perfect recipe as they're so easy to make. Grab your willing helpers (and maybe tasters), some imagination and some space to get messy. If you have a little spare time while the cakes are baking why not listen to the Very Hungry Caterpillar read by Rosemary Shrager in the video below.
Method
Step 1:
Preheat the oven to 180°C (160°C, 350°F, gas mark 4). Place paper cases in a 12 hole muffin tin. If you want to weigh it out, that's 50g per case.
Step 2:
Beat the butter and sugar in a mixing bowl until light and fluffy.
Step 3:
Beat in the eggs a little at a time until smooth. Sift in the flour and baking powder, lemon zest and juice and gently fold in until incorporated.
Step 4:
Spoon into the paper cases and bake for 17-20 minutes, until golden and springy to the touch. Remove from the tin and cool on a wire rack.
Step 5:
For the icing, sift the fondant icing sugar into a bowl and mix with the hot water as directed on the packet, until smooth. Add a few drops of green food colouring and spread over the top of the cakes. Stick an orange jelly bean in the centre of each cake for the nose.
Step 6:
Colour 3/4 of sugar paste icing with green food colouring (reserve some to make the mouth) roll into balls and stick on top of the frosting for the eyes. Attach chocolate buttons to the sugar paste icing balls with a small dab of frosting. Dilute a little green food colouring with water and paint onto the lower half of the sugar paste icing balls using a fine brush. Attach 2 strawberry lace bits above the eyes for the feelers.
Step 7:
Sprinkle orange sprinkles on top of some of the cakes and attach strawberry laces to form legs.
Step 8:
Knead a small amount of red food colouring into the remaining sugar paste icing and cut into mouth shapes. Place on the cakes.
Ingredients
For the cake
- 150g Unsalted softened butter
- 150g Billington's Unrefined Golden Caster Sugar
- 3 Eggs
- 150g Allinson's Self Raising White Flour
- 0.5 tsp Baking powder
- 1 Lemon zest
- 1 tsp Juice of one whole lemon
For the decoration
- 175g Silver spoon fondant icing sugar
- 1 drop Green food colouring gel
- 175g White sugar paste icing
- A few Chocolate buttons
- 1 Jelly beans (for the nose)
- A few Sprinkle decorations (orange)
- A few Strawberry laces
- A drop Red food colouring gel
- 175g Silver spoon fondant icing sugar
Utensils
- Large mixing bowl
- Sieve
- Cupcake case
- Cupcake tray
- Cooling rack
Recipe Reviews
I made this for my little boy's fourth birthday recently and am VERY pleased I did as opposed to purchasing the already made one he wanted as it was much more admired by his friends. One asked if I could make their birthday cake, which rather made my day.
Love this recipe for the Kids.
Ingredients
For the cake
- 150g Unsalted softened butter
- 150g Billington's Unrefined Golden Caster Sugar
- 3 Eggs
- 150g Allinson's Self Raising White Flour
- 0.5 tsp Baking powder
- 1 Lemon zest
- 1 tsp Juice of one whole lemon
For the decoration
- 175g Silver spoon fondant icing sugar
- 1 drop Green food colouring gel
- 175g White sugar paste icing
- A few Chocolate buttons
- 1 Jelly beans (for the nose)
- A few Sprinkle decorations (orange)
- A few Strawberry laces
- A drop Red food colouring gel
- 175g Silver spoon fondant icing sugar
Utensils
- Large mixing bowl
- Sieve
- Cupcake case
- Cupcake tray
- Cooling rack