Puppy cupcakes

Puppy cupcakes




  • 1/2 cup (125g) butter, room temp
  • 3/4 cup (180g) sugar
  • 1 tsp vanilla essence
  • 2 eggs, lightly beaten
  • 1/2 cup (125ml) milk
  • 1 1/2 cups (225g) self-raising flour
  • cocoa powder
  • ready-made white frosting
  • spearmint leaves
  • white marshmallows
  • black Jelly Belly jelly beans
  • black writing icing
  • red Smarties
  • brown mini M&Ms


Preheat oven to 160°C (180°C fan-forced). Line a 12-cup baking tray with patty cases and set aside.

Using a mixer, cream the butter, sugar and vanilla essence. Add eggs, beat well. Add milk and self-raising flour. Mix until ingredients are incorporated.

Spoon mixture into patty cases and bake for around 12-15 minutes, until golden. Cool on wire racks. 

Mix cocoa powder with white frosting to make a pale brown colour. Cover spearmint leaves with brown icing. Ice cupcakes with white icing. Position ears. Use white marshmallows as noses, with black jelly beans as snouts. Draw mouths with black writing icing. Place red Smarties just under the marshmallows as tongues. Use brown mini M&Ms for eyes. 

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Serving Suggestions


  • You can use Betty Crocker vanilla frosting in this recipe.
  • Don’t overbeat the cupcake mixture or your cupcakes will be dry.
  • This recipe was created by Alana House.

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