• Cupcakes
  • 429g all-purpose flour
  • 265g caster (superfine) sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 125g unsalted butter, softened
  • 2 large eggs
  • 375ml of milk
  • 125ml vegetable oil
  • 2 tbsp Greek yogurt (can substitute with sour cream)
  • 3 drops turquoise food gel
  • 1 tsp lemon essence
  • Frosting
  • 1 batch American chocolate buttercream frosting
  • 5 drops black food gel
  • Mint Pool Noodles
  • 800g minties
  • 3 drops blue food gel
  • 3 drops turquoise food gel


  1. Cupcakes
  2. Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven. Line a cupcake tin with silver foil cupcake liners.
  3. Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer to combine.
  4. Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.
  5. Add the eggs, milk, oil, Greek yogurt, turquoise food gel and lemon essence. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for a final 20 seconds. It’s at this point where you can add any flavourings or gel food colours.
  6. Fill each liner 3/4 of the way. Using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process and ensures everything is filled the same amount and bakes at the same. Bake for 40-50 min or until a toothpick inserted comes out clean. I bake my cupcakes on a slow, low temperature. This ensures they don’t colour and crack on top. Allow the cupcakes to cool completely on a wire cooling rack before frosting.
  7. Fit the end of a piping bag with a Wilton 1M piping tip, fill your bag with frosting and frost your cupcakes in a swirl.
  8. Frosting
  9. Add black food gel into frosting and mix until well combined.
  10. Mint Pool Noodles
  11. Add the minties to a large microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth and melted.
  12. Add half of the mixture into another mixing bowl. Colour one half blue and the other half green.
  13. Allow the mixture to cool and firm up slightly before rolling up little noodles. Make the noodles about the thickness of a worm and about as long as your pinky finger. You want about 20 noodles per cupcake.
  14. To assemble the cupcake, fit the end of a piping bag with a medium round tip. Frost a tall swirl of frosting on each cupcake and randomly attach the pool noodles on each cupcake.