Succulent Plant Cupcakes

  • Cook Time : 20 minutes
  • Serves : 6
  • Makes : 6
  • Difficulty level : Difficult
  • Type : Dessert

Because bakers can be green-fingered too, we’ve created a whole range of summery succulents that let you demonstrate your decorating deftness and prove your piping prowess.


  • For the cakes
  • 115g margarine 
  • 115g caster sugar 
  • eggs beaten
  • 75g self-raising flour 
  • 40g cocoa powder 
  • 1/4 tbsp baking powder 
  • 2 tbsp milk 
  • 400g chocolate frosting 
  • For the succulents
  • 1 set Modelling paste, buttercream and food colouring 
  • For the ‘soil’
  • A handful crushed Oreo biscuits 


  1. Preheat the oven to 170°C/Gas 3. Place the six Flowerpot Cupcake Cases on a baking tray.
  2. Cream together the margarine and sugar, then add the eggs one by one. Sift in the flour, cocoa powder and baking powder, and fold in until just incorporated. Stir in the milk.
  3. Divide the mixture equally between the flowerpots. Bake for approx. 20 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave to cool before covering the top of each cupcake with a layer of chocolate frosting.