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Pot of gold cupcakes recipe

Pot of gold cupcakes recipe

8 ratings

Bring the luck of the Irish to your kitchen with these brilliant pot of gold cupcakes. Topped with fizzy sweets, mini marshmallows and gold sprinkles, these cupcakes are the perfect way to celebrate St. Patrick's Day. See method

  • Makes 12
  • 1 hour
  • 464 calories / serving


  • 165g softened unsalted butter
  • 165g caster sugar
  • 1 tsp vanilla extract​
  • 3 medium eggs
  • 165g self-raising flour
  • Fizzy multicoloured belts, to decorate
  • Mini marshmallows, to decorate
  • Rose gold sprinkles, to decorate

For the buttercream

  • 160g unsalted butter
  • 320g icing sugar
  • 1 tsp vanilla extract​
  • Splash of milk
  • Blue or green food colouring
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    24g 34%
  • Saturates

    14g 69%
  • Sugars

    48g 53%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 61.5g Protein 3.5g Fibre 0.5g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole muffin tin with paper cupcake cases. Put the butter and sugar in a large mixing bowl and beat well with an electric whisk for 2-3 mins, until light and fluffy. Beat in the vanilla extract and a pinch of salt, then add the eggs, one at a time, adding a spoonful of the flour if the mixture starts to curdle.
  2. Once the eggs have been incorporated, fold in the remaining flour using a metal spoon, then divide the mixture evenly between the cupcake cases. Bake in the middle of the oven for 20-25 mins, until risen, golden and springy to the touch. Remove from the oven and cool completely on a wire rack.
  3. While they're cooling, make the icing. Put the butter in a large mixing bowl and beat in the sugar in large spoonfuls, until completely smooth. Beat through the vanilla extract with a pinch of salt, adding a splash of milk if it's very stiff. Beat through the food colouring until you have your desired colour - go slowly. You can add but you can't take away.
  4. Once the cakes are cool, spoon some icing on top of each and smooth it into a pretty shape using a teaspoon. Cut a third off each fizzy belt (keep the off-cuts as treats), then bend them into a rainbow shape and stick them into the icing, adding some marshmallow clouds at one end and a small pile of gold sprinkles at the other.

Make ahead: Make the buttercream up to 24 hours in advance, chill then bring back to room temperature before piping. Make the sponges the day before and keep in an airtight container somewhere cool, though they're best eaten on the day they're baked.

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