The Charmander family burning bright

Welcome back baking trainers and Pokémon bakers! We hope you enjoyed our first recipe, and have recovered from the experience of lime,mint & rum cupcakes. This time we’ll be bringing you a slightly more normal, but just as fun, recipe to make everyone’s favourite fire starter family (Charmander also happens to be both Nicole & Siobhán’s favourite starter, so they’re extra tasty cakes 😉 ) Charmander will be presented with a little spice as cinnamon & honey mini cupcakes, getting hotter with the addition of cloves, nutmeg and ginger for Charmeleon fairy cakes and with a final fire blast shot of whiskey for large Charizard cupcakes. These cupcakes are seriously yummy and seriously pretty when iced (see our instructions below), we whole heartedly recommend everyone try them! We used honey in the buttercream icing to great success- seriously, honey icing is totally delicious and we’re both shocked that we’d never heard of it before. You need to taste it, and so, here’s the recipe:


For the cakes:

  • 8 oz (225 g) caster sugar
  • 8 oz (225 g) butter
  • 4 eggs – lightly beaten
  • 8 oz (225 g) self-raising flour
  • 4 tbsp honey*
  • 2 tsp cinnamon*
  • 1 tsp ground nutmeg*
  • 1 tsp ground ginger*
  • 1/2 tsp ground cloves*
  • 1 tbsp whiskey*

* Or more, if you like. Add lots of what appeals to you. Especially the honey and cinnamon.

For the icing:

  • 12 oz (340 g) icing sugar
  • 8 oz (225 g) butter
  • 2 tbsp honey (minimum)
  • red & yellow food colouring (and orange if you have it but we just mixed red & yellow)
  • a tiny dash of whiskey


  • bowls, spoons, spatulas, whisk, pokéballs, etc. (the usual baking equipment)
  • 1 mini cupcake tray
  • 1 fairy cake tray
  • 1 cupcake tray
  • 12 mini cupcake cases*
  • 6 fairy cake cases*
  • 6 cupcake cases*
  • icing syringe/icing bag/sandwich bag with the corner cut off
  • small, star-shaped icing nozzle (no. 27)
  • birthday candles*/indoor sparklers (optional)**

*Red, orange and/or yellow, preferable

**Not really optional


  • 12 mini cupcakes
  • 6 fairy cakes
  • 6 cupcakes
  • pretty much exactly what the equipment list would lead you to believe
  • also, far too few
  • these things are delicious
  • increase the proportions to a 6 egg batch and you will not regret it

Time to bake guys!


For the cakes:

  1. Get your burn heal ready, send out Charmander, and lets do this thing.
  2. Preheat your oven to 180°C, and line your various tins with their various cases.
  3. Beat together the butter and caster sugar. Beat them until light and fluffy.
  4. This would be a good time to add the honey. Mix it in well.
  5. Gradually add in the eggs, whisking as you go.
  6. Whisk it more. Get it good and airy.
  7. Sieve in the flour gradually and fold it into the batter. Throw in the cinnamon too at this time. You can sieve it in too, but that really makes no difference.
  8. When everything is mixed nicely (but not too much), fill the mini cupcake tray with batter and pop it in the oven.
  9. Bake the mini cupcakes for 7-10 minutes. Avoid opening the oven door before the 7 minute mark.
  10. Add the remaining spices to the batter and gently mix through.
  11. If you do not have multiple ovens to work with, keep the batter in the fridge until the first batch is out.
  12. Fill the fairy cake cases. Bake them (in the oven) for 10-12 minutes. Keep the oven door shut until the 9 minute mark at least, or Charmeleon will be sad.
  13. Pour in the whiskey.
  14. I meant into the batter, not your mouth.
  15. Mix it through.
  16. Until the fairy cakes emerge, keep the batter in the fridge.
  17. Fill the cupcake cases. Bake the cupcakes for 12-15 minutes. If you open the door before the 10 minute mark, bad things could happen.

For the icing:

Ice on those flames!

  • Beat the butter and honey together.
  • Sieve in the icing sugar gradually, mixing as you go.
  • Split the icing into 3 bowls.
  • Into bowl #1, add yellow food dye.
  • Add orange food dye, or a yellow and a little red to the bowl #2.
  • Bowl #3 requires that you feed it red food dye.
  • Mix the food dye through the icing.
  • Fill your icing apparatus (see equipment list) with yellow icing.
  • Ice stars around the outside of each cake. Do 2 rows of stars on the mini cupcakes, 1 row on the others.
  • Squish any remaining icing out of the icing apparatus, and refill it with orange icing (it doesn’t matter if a little yellow remains, it looks kind of cool if it does anyway).
  • Ice rings of orange stars just inside the yellow row(s) on the cakes. Do 1 row on the mini cupcakes, 2 rows on the others.
  • Squeeze out the remaining orange icing (into a bowl or into your mouth, I won’t judge. Be careful to avoid contaminating your icing apparatus though).
  • Reload with red icing, and do as many rows of red on the mini cupcakes and fairy cakes as you need to finish them.
  • Smoosh the remaining red back into bowl #3.
  • Add a tiny dash of whiskey to the icing, mix it through, then load up your icing apparatus again.
  • MORE TINY ICING STARS! As many as you need to finish the cupcakes.
  • Now candles! Or indoor sparklers! Or both! But not on the same cake because there’s probably some sort of Health and Safety rule against that!
  • Light the candles/sparklers with Charizard’s tail (NOTE: DO NOT USE EMBER, YOU WILL MELT THE CANDLES AND/OR SET THE DELICIOUS CUPCAKES ON FIRE!), or, failing that, matches/a lighter.
  • Look at your creations.
  • Seriously, look at them.
  • Aren’t they pretty?
  • Now, eat (but remove the candle/sparkler first).

Om nom nom!

You now have completed the recipe and have a tasty batch of Charmander, Charmeleon and Charizard cupcakes. If you agree with us that they’re the most delicious thing since Rage Candy Bars, consider hiding these from your friends and family, because trust us they disappear fast! We hope you enjoyed the recipe and we’ll bring you the last starter family cupcakes next week (that’s Squirtle, obviously). For those wondering why it’s always cupcakes, it’s not, we’re just sticking with cupcakes for the starters in the interest of fairness, you’ll be seeing lots of wild and tasty creations on this blog!

Happy baking!