I made these lovely flowerpot muffins recently to celebrate a very big deal in our family – the arrival of my nephew! I haven’t actually met him yet he’s so new, but I shall, and I can’t wait, so I did what I do when I’m full of nervous energy – I baked!
The cakes are light, chocolatey sponge with white chocolate chunks and they’re iced with rich buttercream.
If you’re wondering how we got them to look so much like real plant pots – they’re actually terracotta coloured silicone moulds. Even the top decorations are really easy to make if you don’t mind investing in a few pounds worth of cutters.
Here’s how to make them yourself, including links to where to buy the kit you’ll need. This recipe makes 10 flowerpot cakes, or 12 in standard muffin cases.
For the sponges:
- 175g unsalted butter
- 200g caster sugar
- 2 medium free range eggs
- 180g self raising flour
- 20g cocoa powder
- 1tsp vanilla essence
- 1tsp baking powder
- 80ml milk
- 50g white chocolate
For the green frosting:
- 250g unsalted butter, very soft
- 680g icing sugar
- 90ml whole milk
- 1 tsp vanilla essence
- 1 tsp green food colouring gel
For the flowers and leaves:
- Approx 50g Ready to Roll Icing – Green
- Approx 50g Ready to Roll Icing – Pink (or any colour you like)
- 1 Yellow Writing icing Pen
You’ll also need:
- 1 pack of Lakeland flowerpot muffin cases
- OR a 12-hole bun trays muffin tray and 24 muffin cases
- A piping bag
- A large star nozzle
- Leaf and daisy icing cutters (again, ours are from Lakeland
Make the sponge:
- Preheat the oven to 180C (160C fan assisted)
- Cream together the butter and sugar
- Beat in the eggs and vanilla extract
- Fold in the flour, cocoa and baking powder and then mix in the milk to loosen
- Chop the chocolate in 1cm-ish chunks and stir in
- Put the flower pot cases on a tray and to fill just cover the line of the lower rim. Or if using normal muffin cases, line the trays with the cases and divide the mixture evenly between them
- Bake for about 25 minutes until springy on top
- Leave on a wire rack to cool completely
- Tip! Once partially cooled, I removed the sponges from their silicone moulds and left them to cool on the rack while I washed the pots, then put them back in. This got rid of any grease residue and also ensured the cakes were easy to tip out when ready to be eaten.
Make the frosting:
- Beat the butter and icing together until fluffy
- Add the milk and beat again briefly until light
- Add the vanilla and green colouring and beat again briefly to get an even colour
- With the sponges still in their pots, pipe the icing in smooth, generous swirls
- Roll out the green icing carefully – ideally using a metal non-stick rolling pin
- Use the leaf cutter to press onto the icing, push to emboss the patten, then lift – cut 1 medium and 1 small leaf for each cake and place on top of the cakes
- Roll out the pink icing and cut 2 medium flowers for each cake – press the plunger to create a little dip in the centre of each, and fill with just a touch of yellow writing icing, then put on to the cakes
They’re pretty, aren’t they?