Go wild for these delicious and creative Safari Print Cupcakes. This easy design is super fun to create and is sure to be the biggest hit with all the animal lovers in your life!
WHY YOU WILL LOVE THIS RECIPE
Unique and creative | This super creative and unique cupcake design is so fun to create and really easy to replicate. Just follow the instructions and step by step images below to learn how they are made.
Perfect for your next animal themed party | These are a great bake for your next animal themed birthday party. Children and adults alike will go wild for the design and will enjoy looking at them as much as they will eating them.
Delicious flavour | One flavour combination hard to beat is the blend of vanilla, chocolate and caramel and these cupcakes certainly don’t disappoint. The sponge is a mix of vanilla and chocolate which is then topped with a caramel chocolate buttercream and a very generous caramel drizzle as a finishing touch.
HOW TO MAKE THE SAFARI PRINT SPONGE
Cupcakes like these can often look intimidating but once you know the steps you realise they are so easy to replicate. Follow the steps below and pretty soon you’ll be making everything Safari Print.
See these step by step instructions with images but make sure you read the recipe card below for the full ingredients list & instructions!
Colour your batter x3. Once you’ve created your vanilla cupcake batter, the first step is to divide it into three bowls. Divide the batter so you have the half the mixture of vanilla and then the remaining half split into two which are coloured with cocoa powder into two different chocolate tones; light and very dark.
Pipe on the pattern. Fill three piping bags with the batter and cut small holes out the end of the two chocolate toned bags. Pipe two or three “C” shapes using the darker chocolate batter then fill the centre of the “C” with the lighter chocolate batter.
Cover with the plain batter. Pipe the plain vanilla batter on top carefully so you don’t disturb the pattern below.
Repeat the pattern. On top of the piped vanilla batter, repeat the chocolate pattern, being mindful that you have plenty of vanilla batter showing as the pattern does spread when baked.
Bake the cupcakes. Bake the cupcakes for 20 minutes until golden then leave on a wire rack to cool.
Decorate with a chocolate caramel buttercream. Top the cupcakes with a chocolate buttercream and finish with a drizzle of caramel.
TOOLS YOU WILL NEED
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MORE ANIMAL THEMED BAKING IDEAS
Cat and Dog Cupcakes
I would love it if you tagged me @mykitchendrawer on Instagram if you make these Safari Print Cupcakes. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message. Happy baking!
Safari Print Cupcakes
For the Safar Print Cupcakes
- 150 g butter softened
- 150 g golden caster sugar
- 3 eggs large
- 1 tsp vanilla extract
- 150 g self-raising flour
- 3 tbsp coco powder
- 2 tbsp milk
For the chocolate caramel buttercream
- 150 g butter softened
- 250 g icing sugar
- 1 tsp vanilla extract
- 50 g cocoa powder
- caramel to drizzle
For the Safari Print Cupcakes
- Line a cupcake tin with 12 cupcake cases and preheat your oven to 160°C
- Cream the butter and sugar into a large bowl until light and fluffy
- Add the eggs, vanilla and flour all at once and beat it in until just combined then add a splash of milk to loosen the mixture a little
- Split the mixture between three bowls leaving one plain vanilla, adding one tbsp of cocoa powder to another and two tbsp cocoa powder to the final. Mix the cocoa powder in so you have three tones. Plain vanilla, light chocolate and dark chocolate .
- Scoop the batter into individual piping bags and snip the ends off then begin piping the safari pattern by piping two or three "C" shapes using the darker chocolate batter then fill the centre of the "C" with the lighter chocolate batter.
- Pipe the plain vanilla batter on top carefully so you don't disturb the pattern below, then repeat the C shapes again on top.
- Bake for 18-20 minutes until golden and springy then leave them to cool in the tins for 10 minutes, the remove and leave on a wire rack until completely cooled.
For the Chocolate Caramel Buttercream
- Cream the butter in a large bowl until light and fluffy
- Add the icing sugar a tablespoon at a time and beat it into the butter until well combined then add the cocoa powder and mix it through until smooth and creamy
- Fill a piping bag with a open star nozzle and fill the it with the Chocolate buttercream. Pipe tall swirls of the buttercream onto each cupcake then top with a drizzle of caramel sauce.