• Preparation Time 15 minutes
  • Baking Time 25 minutes
  • Makes 12 cupcakes
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1½ cups Robin Hood® Original All Purpose Flour
  • 1½ tsp baking powder
  • 1 pinch salt
  • 1 cup granulated sugar
  • 1/2 cup Vegetable or Canola Oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 3/4 cup milk
  • 2/3 cup chopped gumdrops
  • 1 tsp vanilla extract
  • assorted candies, for decorating
  • Cake
  • Icing
  • 1/2cup All Vegetable Shortening
  • 4 cups icing sugar
  • ¼ cup milk

Serving Size: 12 cupcakes


Serving Size: 12 cupcakes

  • Preheat oven to 350°F (180°C) and line a muffin pan with paper muffin cups.
  • Mix together the flour, baking powder and salt in a large bowl.
  • Whisk sugar, oil, eggs, milk and vanilla together in a separate large bowl. Stir in flour mixture. Stir gumdrops into the batter. Scoop batter into the prepared muffin pan.
  • Bake in preheated oven for 20 to 25 minutes or until golden or a toothpick inserted in centre of cupcake comes out clean. Cool in pan 10 minutes then move to a rack to let cool completely.
  • Icing: Beat shortening, icing sugar, milk and vanilla with an electric mixer, on low speed for 1 minute, increase speed to medium high and continue beating for 5 minutes. If icing is too thick, thin out with 1 tbsp (15 mL) milk at a time.
  • Spread icing over cooled cupcakes then decorate with your favourite candies.


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