Method
Step 1:
Heat the oven to 180°C (fan 160°C, gas mark 4). Line a cup cake tray with 12 paper cupcake cases.
Step 2:
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.
Step 3:
Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.
Step 4:
Stir in the flour and cocoa powder until smooth.
Step 5:
Place heaped dessert-spoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch. Allow the cupcakes to cool completely.
Step 6:
To make the buttercream; mix the butter and icing sugar together until light and fluffy. Keep aside a small amount of the buttercream in a seperate bowl then add a drop of food colouring to the remaining buttercream to colour it green. Spread the green buttercream on top of each cupcake.
Step 7:
With the remaining white buttercream spread a small amount on top of the green icing for the bunker and then sprinkle lightly with the light muscovado sugar for sand.
Step 8:
Roll small balls of sugar paste icing then using a cocktail stick, make the dimples over the balls and place on the cake. Decorate with cocktails stick and paper flags.
Ingredients
For the Cupcakes
- 150g Unsalted butter (softened)
- 150g Billington's Unrefined Golden Caster Sugar
- 3 Large free range egg(s)
- 125g Self raising white flour
- 25g Cocoa powder
For the Buttercream
- 50g Unsalted butter (softened)
- 175g Silver Spoon Icing Sugar
- A few drops Green food colouring gel
For the Decoration
- 6 tsp Billington's Unrefined Light Muscovado Sugar
- 100g White sugar paste icing
- 6 tsp Billington's Unrefined Light Muscovado Sugar
Utensils
- 12 hole muffin tray
- 12 cupcake cases
- Palette knife
- Wire cooling rack
- Cocktail stick
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Ingredients
For the Cupcakes
- 150g Unsalted butter (softened)
- 150g Billington's Unrefined Golden Caster Sugar
- 3 Large free range egg(s)
- 125g Self raising white flour
- 25g Cocoa powder
For the Buttercream
- 50g Unsalted butter (softened)
- 175g Silver Spoon Icing Sugar
- A few drops Green food colouring gel
For the Decoration
- 6 tsp Billington's Unrefined Light Muscovado Sugar
- 100g White sugar paste icing
- 6 tsp Billington's Unrefined Light Muscovado Sugar
Utensils
- 12 hole muffin tray
- 12 cupcake cases
- Palette knife
- Wire cooling rack
- Cocktail stick