Recipe

King of the jungle cupcakes

Kids will love these adorable lion cupcakes.

Mar 31, 2011 1:00pm
  • 20 mins cooking
  • Makes 12 Item
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Ingredients

King of the jungle cupcakes
  • 340 gram (11-ounce) packet buttercake mix
  • 125 gram (4 ounces) butter, softened
  • 1 1/2 cup (240g) icing (confectioners') sugar
  • 2 tablespoon milk
  • caramel food colouring
  • 5 x 50g (1½-ounce) violet crumble or crunchie bars
  • 1 licorice strap
  • 24 dark chocolate chips

Method

King of the jungle cupcakes
  • 1
    Preheat oven to 180°C/350°F. Line 12-hole (¹/³-cup/80ml) muffin pan with paper cases.
  • 2
    Make cake according to directions on packet; divide mixture evenly between paper cases.
  • 3
    Bake cakes about 20 minutes. Stand cakes in pan 5 minutes before turning, top-sides up, onto wire racks to cool.
  • 4
    Meanwhile, beat butter in small bowl with electric mixer until as white as possible. Gradually beat in sifted icing sugar and milk, in two batches. Tint buttercream with caramel colouring.
  • 5
    Cut violet crumble bars into thin shards. Cut licorice strap into 12 small triangles for nose; cut remaining licorice into strips to make whiskers and mouth.
  • 6
    Spread cakes with buttercream. Position licorice on cakes to make faces; use chocolate chips for eyes. Use crumble bar shards to make lions' manes.

Notes

Cakes can be made 1 day ahead; store in an airtight container. Cooked cakes can be frozen for up to 1 month. Thaw cakes at room temperature for about 3 hours. Cakes can be completed up to 3 hours ahead; refrigerate if the weather is hot. Serve the cupcakes on a large water lily leaf (visit your local florist or aquarium centre to enquire if they're available) or make it yourself using dark-green cardboard or a waterproof dark-green fabric.

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