Pretty chocolatey flowerpot muffins + #recipeoftheweek


What…what is that? A pla…a cake…a..? Is it a cake? – JD, 5

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
  • 680kg icing sugar
  • 90ml whole milk
  • 1 tsp vanilla essence
  • 1 tsp green food colouring – ours is Leaf Green colouring from Lakeland and is specifically designed for use with icing

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:


Make the sponge:

  1. Preheat the oven to 180C (160C fan assisted)
  2. Cream together the butter and sugar
  3. Beat in the eggs and vanilla extract
  4. Fold in the flour, cocoa and baking powder and then mix in the milk to loosen
  5. Chop the chocolate in 1cm-ish chunks and stir in
  6. 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
  7. Bake for about 25 minutes until springy on top
  8. Leave on a wire rack to cool completely
  9. 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:

  1. Beat the butter and icing together until fluffy
  2. Add the milk and beat again briefly until light
  3. Add the vanilla and green colouring and beat again briefly to get an even colour
  4. With the sponges still in their pots, pipe the icing in smooth, generous swirls


  1. Roll out the green icing carefully – ideally using a metal non-stick rolling pin
  2. 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
  3. 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? I should also mention the garden tools shown in the shot. They’re from a company called Seedlets, who make garden tools especially for little hands. They’re on a mission to get kids gardening and have a lovely range to support their goal. Don’t worry though, we took these photos before we used the tools to dig any dirt!

Do you have a recipe to share? Come and link up with #RecipeoftheWeek!

If you blog, here’s the place to show off YOUR cooking skills! Pick a recipe YOU created from any time at all and add it to the directory below for others to find.

Meaty, vegan, fatty, low-calorie – all recipes are welcome.

You share the goods, then I generally go round reading, commenting, Stumbling, Pinning and drooling over everyone’s entries. It’s that simple. So just link up below and let’s share the love.

  1. Link up your post using the Linky tool below
  2. Add the “Recipe of the Week” badge to your post so that readers can find other great recipes.
  3. Take a little time to read and comment on each other’s recipes.
  4. Come back next Saturday and we’ll do it all over again.


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Disclosure: we were sent the seedlets tools but we bought all of the Lakeland supplies. No payment was received for this post. All posts are 100% honest.

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  1. says

    I loved the cupcakes in the little silicone pots and was overcome with excitement when I saw the pack of pots at a store yesterday (which was not Lakeland), but they look exactly the same so I bought two packs and I am just about to try out my gluten free brioche in these and hopefully they will look as cute as your cupcakes. Thanks for the inspiration and for your great blog full of really nifty ideas and great writing!

  2. says

    Those are absolutely darling little cakes, well done you! I’ve started a linky today Tasty Tuesday so do add you post over there too if you fancy!

  3. says

    I think these are so cute! I bought the tea cups and plant pots too from Lakeland to use in Sammy and Ollie’s Bento lunch and teas! Sammy loves cold pasta so made some to look like earth with food colouring! Looked disgusting!