Swizzels

Swizzels

Squashies Cupcake Flower Bouquet

By Jemma Webster

How amazing do these cupcakes look, made by Jemma Webster’s six-year-old son for Mother’s Day? Perfect to make for your loved one.

Makes: 12 Cupcakes
Cooking time: 12 minutes
Oven temperature: Preheated at C/C Fan/Gas Mark

Ingredients

Cupcake Sponge

  • 110g Caster sugar
  • 110g Butter (room temp)
  • 110g Self-raising flour
  • 2 Eggs, beaten
  • 1 tsp Vanilla extract
  • 1 tbsp Milk

Buttercream

  • 140g Butter, softened
  • 1-2 tbsps. Milk
  • 280g Icing sugar

Decoration

  • 160g Bag of Drumstick Squashies Original Raspberry & Milk
  • 175g Bag of Drumstick Squashies Rhubarb & Custard

Method

  1. To make the cupcake sponge beat the butter and sugar together and then add the eggs one at a time and give it a good mix.
  2. Slowly add the flour (my son chucked it all in at once and it went up in a puff of white smoke so slowly is best ha ha!)
  3. Then add the milk before spooning the mixture into the baking cases (about halfway).
  4. Pop them in the oven for about 12 minutes or until golden and a skewer comes out clean.  Wait for them to cool completely before icing.  Providing your child doesn’t eat the cake mix before it gets to the cases it makes 12!
  5. To make the buttercream beat together the above ingredients until smooth.
  6. Then spread the buttercream neatly on top of each cupcake, not worrying too much about perfection as the Squashies are the star of the show and mask a multitude of (six-year-old) sins!
  7. Decorate with both flavours of Squashies arranging in pretty flower shapes and popping a sweet or blob of coloured icing in the middle of each one!
  8. My little one drew his stems in felt tip but if you have leftover buttercream and green food colouring you could pipe them.
  9. Top with a big bow and give to your loved one!

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