Possum Magic cupcakes

Possum Magic cupcakes




  • 250g softened butter
  • 2 cups (440g) caster sugar
  • 5 eggs
  • 1 tbsp vanilla
  • 3 1/2  (525g) cups self-raising flour  
  • 1 cup (250ml) milk  
  • 1 pkt fondant (white icing)
  • brown food colouring
  • sifted icing sugar for rolling fondant
  • 1 x dog cookie cutter
  • 1 x small star cookie cutter
  • food colouring for stars


Preheat oven to 180°C (160°C fan-forced). Place patty liners in three 12 cup trays and set aside.

Using a mixer, cream butter and sugar until pale and fluffy and then add eggs one at a time, taking care to mix in between each addition.

Add vanilla and then alternate adding flour with milk until all is mixed in. Beat well until pale and smooth.

Spoon into patty pans until each is two thirds full.

Bake for 20-25 minutes or until a skewer placed into the centre comes out clean.

While the cupcakes are baking, colour and knead the the fondant and roll out on a board sprinkled with icing sugar. Cut out dog shapes and stars and place on cupcakes when they are cooled.

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Serving Suggestions


  • Optional extras for variation – 1 tbsp rose water or grated lemon rind or 1 cup raspberries or 1/2 cup shaved white chocolate.  
  • These cupcakes were made for Miss Five's birthday AND to celebrate the 30th birthday of Possum Magic in 2013.
  • This recipe was created by Megan Daily for www.childrensbooksdaily.com. You can also find her on FacebookTwitter and Instagram.

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