Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced). Line muffin pan with paper cases.
2.Make cake according to directions on packet. Divide mixture evenly among four small bowls: tint one bowl dark brown using 3 teaspoons sifted cocoa; tint one bowl light brown using 1 teaspoon sifted cocoa and yellow colouring; tint one bowl dark green using 2 teaspoons sifted cocoa and moss green colouring; and tint the remaining bowl a lighter green using juniper green colouring.
3.Drop teaspoons of alternate-coloured mixtures into paper cases  you need to drop 10 teaspoons of mixture into each paper case. Smooth surface; bake for 15 minutes. Stand cakes in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.
4.Divide frosting evenly among four small bowls: tint one bowl dark brown using 3 teaspoons sifted cocoa, tint one bowl light brown using yellow colouring and 1 teaspoon sifted cocoa; tint one bowl dark green using 2 teaspoons sifted cocoa and moss green colouring; and tint the remaining bowl a lighter green using juniper green colouring.
5.Place each colour frosting into a paper piping bag; snip ends to make a 5mm (¼-inch) opening. Using picture as a guide, pipe frosting, in random spots, over cupcakes to create a camouflage pattern.
6.Lightly spray cooking-oil over a small piece of plastic wrap. Place plastic wrap, oiled-side down, over a cupcake and press lightly to flatten frosting. Remove plastic; repeat with remaining cupcakes.
12-hole (-cup/80ml) standard muffin pan 12 dark green paper cupcake cases 4 paper piping bags plastic wrap We made the cupcakes here, instead of buying them, so we could tint the mixture in camouflage colours. To save time, decorate the tops of store-bought cupcakes with the camouflage icing. Vanilla frosting is available in tubs from the supermarket and cake decorating shops.
Note
