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Edith’s Poppy Cupcakes

  • BAKE: 20m
  • SERVES: 24


Carrot Cake Mix 5 x 500g
  • Carrot Cake Mix 5 x 500g
  • Wright’s Carrot Cake Mix 500g
  • Water 200ml
  • Vegetable Oil 60ml (4tbsp)
  • Butter or Margarine 200g
  • Icing Sugar 200g
  • Hot Water 1tbsp
  • Renshaw's red, green & black fondant
  • A paper label Remembrance Poppy



Method (Makes 24 cupcakes):

Place the cake mix, water and oil into a bowl and mix well for 1-2 minutes.

Place 24 paper cup cases into a cupcake baking tray and spoon the cake batter evenly between them.

Bake at 200°C (400°F), gas mark 6, for approximately 18-20 minutes or until springy to touch.

Allow to cool before decorating each cupcake.

For the ‘topping’, sieve the icing sugar into a mixing bowl; add the butter or margarine until smooth and pipe onto the cakes.

Roll out your red Renshaw’s fondant and using the paper poppy as a template, cut around it and score the edges with the blunt end of a knife. Place a small ball from the black fondant and squash this in the middle of the poppy.

Use a leaf cutter or half of a Christmas tree cutter, to form 24 leaves to accompany your poppy toppers.

“My wife bought the Carrot Cake mix at the N21 Festival on Saturday and made it on Sunday. It was delicious and I got told off many times for being a glutton. She's hidden it now. I couldn't help it!”

John Salmon

Deb's Tips

Edith Tanner made and sold these perfectly topped Poppy Cupcakes to raise funds for Help the Heroes - thanks as always for your ideas. Deb the Bread

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