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Safari Print Cupcakes

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!
Prep Time30 mins
Cook Time20 mins
Decorating Time20 mins
Total Time1 hr 10 mins
Course: Cupcakes
Keyword: Animal Cupcakes, Animal Print, Caramel cupcakes, Chocolate and Vanilla Cupcakes, Safari, Safari Print Cupcakes
Servings: 12 Cupcakes
Author: mykitchendrawer


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

To decorate

  • 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.


Freezing and Storing | You can make the cupcake sponge ahead of time and they will keep well for 4 days or frozen for up to 3 months.
Store the baked and decorated cupcakes at room temperature in an air tight container for up to 3 days. 
Tried this recipe?Mention @mykitchendrawer or tag #mykitchendrawer!