Clown Cup Cakes


Makes 12


100g Caster Sugar

100g Butter

2 Medium Eggs

A small splash of Vanilla Essence

100g Self Raising

Icing Sugar


Jelly Tots/Red Skittles/Red Liquorice Strings/Sweetie Mouths


Preheat the oven to 180 degrees celcius

Cream the butter and sugar together either with a wooden spoon or in a mixer

Whisk the eggs before gradually adding to the creamed butter/sugar mix

Add the vanilla essence

Fold in the sieved flour with a metal spoon (this ensures the cakes are nice and light)

Split the mixture between 12 cupcake cases (I chose red and white spotty ones) and place the filled cupcases into a yorkshire pudding tin. To prevent greasy cupcake cases pop a few grains of rice under each cupcake. The rice soaks up any excess grease

Bake for approximately 12 minutes, until the tops are golden and cooked through. If you’re unsure put a clean cocktail stick in the centre of the cake and if it comes out clean the mixture is cooked

Transfer to a cooling rack

Once cool sieve the icing sugar into a large bowl and very gradually add water a teaspoon at a time and mix thoroughly. Keep adding water until you have the right consistency

Pop a teaspoon of the icing on each cake and carefully spread it with a knife


Catering Compliments have a great range of cupcake cases and other circus inspired cake toppers.


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