• 110 g British self-raising flour
  • 110 g Fairtrade caster sugar
  • 110 g unsalted English butter
  • 3 medium British free-range eggs
  • 2 tbsp cocoa powder

For the icing:

  • 140 g unsalted English butter, softened
  • 280 g icing sugar
  • 3 drops green food colouring
  • 4 tbsp strawberry jam
  • 12 white chocolate buttons
  • 12 dark chocolate chips
  • 1 pack writing icing in assorted colours

You will also need:

  • 12 paper cupcake cases
  • disposable plastic icing bag fitted with a star-shaped nozzle


  1. 1

    Preheat the oven to 170°C, fan 150°C, gas 3. Line a 12-hole cupcake tin with paper cases.

  2. 2

    Beat together the flour, sugar, butter, eggs and cocoa powder, using a handheld electric whisk. Spoon the mixture into the cases and bake for 15-18 minutes, until risen and cooked – a skewer inserted into the middle will come out clean. Let cool.

  3. 3

    To make the icing, beat together the butter and icing sugar until smooth. Add a few drops of the green food colouring and beat until you have an even colour.

  4. 4

    Spoon the icing into the piping bag and pipe a swirl on the top of each cake. Add 1 teaspoon of the jam to the top of each.

  5. 5

    To make the eyes, top the chocolate buttons with the chocolate chips, securing with writing icing. Place carefully on top of the jam.


    Cook's tip: if you're not using a piping bag, dollop the icing onto the cakes with a spoon and spread gently with a butter or flat knife.

Nutritional Details

Each serving provides
  • Energy 1578kj 377kcal 19%
  • Fat 19.8g 28%
  • Saturates 11.3g 57%
  • Sugars 38.4g 43%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1775kj/424kcal

Each serving provides

45.9g carbohydrate 1.1g fibre 3.2g protein

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