Udderly Mooverllous Cowpcakes

Udderly Mooverllous Cowpcakes

25 min
Round up the kids, dust off your whisk and give these easy and tasty cow cupcakes a try. They’re fun to make and even better to eat - no cake decorating skills required!


Step 1
  • Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.
Step 2
  • Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.
Step 3
  • Fold in the flour, adding a little milk until the mixture is of a dropping consistency . Once consistent, add the chocolate chips and fold them in as well.
Step 4
  • Spoon the mixture into the paper cases until they are half full.
Step 5
  • Bake in the oven for 10-15 minutes, or until golden-brown on top. A good way to test if the cakes are ready is to check that when a small skewer is inserted into one of the cakes it comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
Step 6
  • For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
Step 7
  • Add the remaining icing sugar along with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.
Step 8
  • Smear the icing over the top each cupcake using a knife
Step 9
  • Cut a pink marshmallow in half horizontally, keeping one half for later. Using a cocktail stick, pierce two holes into the marshmallow half, then press an edible sugar pearl ball into each hole to create the cow’s nose.
Step 10
  • Cut the other half of the marshmallow into two small triangles to create ears and add two further editable sugar pearl balls onto the cupcake to create the eyes.
Step 11
  • To finish off, cut chocolate buttons in half to create cheeks and any other cow print desired.


For the cupcakes
/ 4 oz butter, unsalted (Softened at Room Temperature)
110 g
/ 4 oz caster sugar
110 g
Eggs (Lightly Beaten)
Vanilla essence
1 tsp
/ 4 oz self-raising flour
110 g
Semi-skimmed milk
1 - 2 tbsp
Small chocolate buttons
50 g
White Chocolate Chips
50 g
For the buttercream icing and decoration
/ 5 oz butter, unsalted (Softened)
140 g
/ 10 oz icing sugar
280 g
Semi-skimmed milk
2 tbsp
Pink marshmallows
Milk Chocolate Buttons
Black sugar pearls