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Cactus Cupcakes

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Makes 12


  • 170g unsalted butter softened
  • 160g caster sugar
  • 3 eggs
  • 1 tsp vanilla
  • 280g sour cream
  • 300g self-raising flour
  • 10g baking powder
  • 3g bicarb soda
  • pinch salt
  • fondant
  • green food colour
  • green buttercream icing
  • crushed biscuits
  • lemon zest
  • 60ml lemon juice


Whip butter & sugar until light & fluffy, add the eggs one at a time incorporating each time then add the sour cream.  Fold in the sifted dry ingredients, lemon zest & juice. Spoon into silicon muffin cups and bake about 15 minutes until golden. Allow to cool. To decorate: Spread a thin layer of buttercream over the top of the cupcake then dip in crushed biscuits. Pipe onto the cupcake in cactus shapes & garnish with white sprinkles or sugar flowers & allow to set. Shape fondant into desired shape & allow to set.          

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