Ingredients
Buttercream
Method
Caterpillar cupcakes
1.Preheat the oven to 180°C. Place paper cases in two muffin or cupcake trays.
2.With an electric beater, cream butter, sugar and vanilla for 4 minutes until light and fluffy.
3.Add eggs, one at a time, beating well. Sift flour and baking powder, then add to the creamed mixture, alternating with milk (start and finish with the dry ingredients).
4.Spoon into cases, filling just a little over halfway. Bake for 15-20 minutes until a skewer inserted comes out clean. Leave to cool in the trays for a few minutes, then transfer to a cooling rack.
Buttercream
5.Cream butter with an electric beater for 2-3 minutes until very pale. On a low speed, add icing sugar and vanilla, alternating with milk. Mix in a little food colouring to make a soft green.
6.When ready to assemble, pipe a swirl of buttercream on top of each cupcake. Decorate one of the cupcakes as the face and attach lollipop feelers.
7.Cut snake lollies in half to make legs. Attach legs to cupcakes (except head) using toothpicks. Place the face onto another cupcake and secure with two toothpicks.
8.To make coconut ‘grass’, if desired, place 1-2 bags of desiccated coconut into a large snap-lock bag. Add a little green food colouring, zip up the bag and massage it into the coconut with your fingertips.
9.Assemble the caterpillar on a board and decorate with extra lollies, if desired.
This cute little caterpillar is great as you can make it as long and bendy as you need, depending on how many kids you’ve invited. You can add your own touches by using different coloured icing and lollies.
Note
