Frida Kahlo Cupcakes

12 cupcakes
90 minutes
Indulge in our beautiful cupcakes in honour of International Women's Day. Each one is a celebration of strength and power.
Treat yourself or the incredible women in your life to a sweet treat that reflects the diversity and richness of the world. Because just like every woman, each cupcake is a unique masterpiece. Happy International Women’s Day.
Recipe Ingredients
How to Prepare
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Recipe Ingredients

For the Cupcake
12Dr. Oetker Rainbow Cupcake Cases
200 gMargarine
200 gCaster Sugar
200 gSelf-Raising Flour
1 tspDr. Oetker Madagascan Vanilla Extract
3Large Eggs
For the Buttercream
250 gUnsalted Butter
500 gIcing Sugar
1 tspDr. Oetker Madagascan Vanilla Extract
To Decorate
Dr. Oetker Bright and Bold Sprinkle
Dr. Oetker Chocolatey Decorating Icing
1Dr. Oetker Chocolatey Flowers and Leaves

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Picture - Dr. Oetker Rainbow Cupcake Cases
Picture - Dr. Oetker Madagascan Vanilla Extract
Picture - Dr. Oetker Madagascan Vanilla Extract
Picture - Dr. Oetker Chocolatey Decorating Icing
Picture - Dr. Oetker Chocolatey Flowers and Leaves

For the Cupcake

Preheat the oven to 180˚C/ 160˚C fan/ gas mark 4.  Put the Cupcake Cases in 12 muffin tins.


Put margarine, sugar, self-raising flour, vanilla, and eggs in a mixing bowl. Whisk together until creamy and light in texture and colour.


Divide the mixture equally between the muffin cases and smooth over the tops. Bake for about 20-25 minutes until risen, golden brown and just firm to the touch. Transfer to wire racks to cool completely.


For the Buttercream

Lightly beat the butter and vanilla in a bowl until softened. Gradually add the icing sugar and mix well. Put the buttercream in to a piping bag fitted with a plain circle nozzle.


To Decorate

Once the cupcakes have cooled, take a sharp knife and cut the top of the cupcake to make them flat. 


Pipe a circle of buttercream, leaving a 2inch gap from the edge. Place the cupcake flat down on greaseproof paper, and gently flatten down, until the buttercream reaches the edge of the cupcake. Repeat with all of the cupcakes, and then place in the freezer for 15 minutes 


After 15 minutes, take out the freezer, and gently peel the cupcakes from the greaseproof paper. Allow the cupcakes 10 minutes to come to room temperature.   


Tip the hundreds and thousands sprinkles from the Bright and Bold sprinkle mix, into a bowl. Dip the top edge off the cupcakes into the sprinkles, and repeat with all 12. 


Using the chocolatey decorating icing, pipe a Frida face on top of the cupcake. Finish the cupcakes with the chocolate flowers.