I was challenged to come up with this fun and creative Noddy inspired project by The Book People, who are celebrating the 120th Anniversary of the birth of Enid Blyton by encouraging us all to get crafty with the #NoddyChallenge! The #NoddyChallenge is all about inspiring parents and children to create together, making a range of art, food and craft projects inspired by Noddy and his friends. You can read more about it and find out how to join in yourself at the end of this post.
Back to the recipe though; to help you reproduce these Noddy cupcakes at home, I’ve made a video tutorial and also created step by step photos of the Noddy decorations so you can have a go at recreating them yourself or with your children. Fondant icing modelling is such a fun activity to do with your kids – it’s a lot like clay or play dough but you get to eat your artworks at the end of it! As always, make sure hands are washed before your children get stuck in!
There were quite a lot of photos and instructions and this blog post was getting rather long so I split the post in two and shared the video and instructions for making the Noddy toppers in a second blog post here: How to Make Fondant Noddy Cupcake Toppers. You’ll find everything else you need to know including my deliciously easy vanilla cupcake recipe below.
Noddy Themed Cupcakes
Ingredients (makes 12 cupcakes or 9 cupcakes + 9 mini cupcakes):
- 175g softened butter (or dairy free spread)
- 175g golden caster sugar
- 3 large eggs
- 175g self raising flour
- 2 Tbsp milk (or dairy free alternative)
- 2 tsp vanilla extract
For the butter icing:
- 100g softened butter or dairy free spread
- 225g icing sugar
- 1 tsp vanilla extract
- 1 Tbsp milk or dairy free equivalent
- green gel food colouring
To decorate:
- red, yellow, green and blue fondant icing
- white sugar pearl sprinkles
- Mini Matchmakers chocolates
Method:
Preheat the oven to 180°C (Gas mark 4/350°F). Line a 12 hole muffin tin with 12 cupcake cases. If preferred, you could also use 9 cupcake cases plus 9 mini cupcake cases in a mini muffin tin.
Pop the butter or dairy free spread into a mixing bowl and whisk together with the caster sugar until light and fluffy. Break the eggs into a bowl and lightly whisk with a fork. Add the eggs a little at a time to the butter and sugar mix, whisking in between. Sift the flour on top, and using an electric whisk on a low speed, gently blend the ingredients together. Add the milk and vanilla extract and blend again. Increase the mixer speed and whisk for a few more seconds until well mixed.
Divide the cake mixture between the cupcake cases and smooth over the tops. Bake the mini cupcakes for 16-18 minutes and the normal cupcakes for 20-25 minutes until risen and springy to the touch.
Meanwhile, make the buttercream icing. Whisk the butter with an electric whisk until light and fluffy. Sift in the icing sugar, a little at a time, until completely combined. Add the vanilla extract and whisk again. Add the milk in small splashes until the icing is at the correct consistency for piping.
Place one third of the buttercream icing in a separate bowl and colour the remainder green with gel food colouring. Cover both bowls and store in the fridge until ready to use.
Once the cakes are cooked, transfer to a wire rack to cool. Whilst the cakes are cooling, create your Noddy themed toppers from the fondant icing ready to decorate the cakes. You’ll find my video and written instructions for making the Noddy cupcake toppers here: How to Make Fondant Noddy Cupcake Toppers.
Once cool, decorate each cupcake with a swirl of buttercream icing and a Noddy themed fondant topper. Store in an airtight container until ready to serve.
Have you introduced your children to Noddy yet? Why not get crafty and have a go at making your own Noddy-inspired creations? You could create your own version of these cupcakes, make a fun snack or dig out your craft supplies and get crafting! The Book People have some great ideas over on their website to help inspire you or you could try one of these fun ideas from my fellow bloggers:
Magnet Powered Noddy Car from Science Sparks
Garden Toadstool House from The Mad House
If you share your Noddy themed creations on social media before July 24th you could win £500 to spend at The Book People! Simply share a photo or video of your entry on social media using the hashtag #NoddyChallenge and tagging @TheBookPeople and @Tots100 for a chance to win. Head over to the Tots100 website for more details.
Grace
Disclosure: This blog post was commissioned by The Book People and Tots100 in support of the #NoddyChallenge competition. I was compensated for my time and the cost of ingredients, however all opinions expressed in this post are my own.
These cute and easy Noddy cupcakes are perfect for a birthday celebration or fun kitchen activity with the kids.
- 175 g softened butter (or dairy free spread)
- 175 g golden caster sugar
- 3 large eggs
- 175 g self raising flour
- 2 Tbsp milk (or dairy free alternative)
- 2 tsp vanilla extract
- 100 g softened butter or dairy free spread
- 225 g icing sugar
- 1 tsp vanilla extract
- 1 Tbsp milk or dairy free equivalent
- green gel food colouring
- red, yellow, green and blue fondant icing
- white sugar pearl sprinkles
- Mini Matchmakers chocolates
- Preheat the oven to 180°C (Gas mark 4/350°F). Line a 12 hole muffin tin with 12 cupcake cases. If preferred, you could also use 9 cupcake cases plus 9 mini cupcake cases in a mini muffin tin.
- Pop the butter or dairy free spread into a mixing bowl and whisk together with the caster sugar until light and fluffy. Break the eggs into a bowl and lightly whisk with a fork. Add the eggs a little at a time to the butter and sugar mix, whisking in between. Sift the flour on top, and using an electric whisk on a low speed, gently blend the ingredients together. Add the milk and vanilla extract and blend again. Increase the mixer speed and whisk for a few more seconds until well mixed.
- Divide the cake mixture between the cupcake cases and smooth over the tops. Bake the mini cupcakes for 16-18 minutes and the normal cupcakes for 20-25 minutes until risen and springy to the touch.
- Meanwhile, make the buttercream icing. Whisk the butter with an electric whisk until light and fluffy. Sift in the icing sugar, a little at a time, until completely combined. Add the vanilla extract and whisk again. Add the milk in small splashes until the icing is at the correct consistency for piping.
Place one third of the buttercream icing in a separate bowl and colour the remainder green with gel food colouring. Cover both bowls and store in the fridge until ready to use.
Once the cakes are cooked, transfer to a wire rack to cool. Whilst the cakes are cooling, create your Noddy themed toppers from the fondant icing ready to decorate the cakes.
You'll find full written instructions a video tutorial and step-by-step photos for creating the fondant toppers here:
I hope you will want to try this fun recipe, please pin it if you do! For more delicious treat ideas and recipes, check out the Desserts and Sweet Treats section here on the Eats Amazing blog or pop over and follow my Desserts and Treats Pinterest board for recipe inspiration all the year around!
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