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  • Vegetarian
  • Shellfish free
  • Seafood free

These fun Sorting Hat cupcakes are the ultimate Harry Potter inspired party treat. Fill them with red, blue, yellow and green sugar-coated chocolates for a surprise Hogwarts house reveal.

  • Serves18
  • Cook time25 minutes
  • Prep time1 hour, + cooling & overnight drying time\r\n
Sorting Hat cupcakes


  • Icing sugar, to dust
  • 250g pkt Coles Modelling Paste
  • Teal and red gel food colouring
  • 200g butter, softened
  • 1 3/4 cups (375g) caster sugar
  • 2 tsp vanilla bean paste
  • 4 Coles Australian Free Range Eggs
  • 2 3/4 cups (410g) plain flour
  • 2 tsp baking powder
  • 1 cup (250ml) milk
  • 180g red, blue, green and yellow sugar-coated chocolates


  • 250g butter, softened
  • 500g icing sugar mixture
  • 1 tbs milk

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Line a baking tray with baking paper. Dust a clean work surface with icing sugar. Use food colouring to tint the modelling paste brown. Roll out one-quarter of the modelling paste on a clean surface dusted with icing sugar to a 1mm-thick disc. Use a 3.5cm round pastry cutter to cut 18 discs. Divide the remaining icing into 18 portions. Roll each portion into a cone shape. Brush the base of each cone with a little water and attach to a disc. Use the blunt-side of a butter knife to shape each cone into a sorting hat. Place sorting hats on the lined tray and set aside overnight to dry.
  2. Step 2

    Preheat oven to 180°C. Line 18 holes of two ⅓ cup (80ml) muffin pans with paper cases. Use an electric mixer to beat butter, sugar and vanilla in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add the flour, baking powder and milk, in alternating batches, stirring after each addition until well combined. Spoon evenly among the paper cases. Bake, swapping pans halfway through cooking, for 20-25 mins or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool completely.
  3. Step 3

    To make buttercream, use a clean electric mixer to beat butter in a large bowl until very pale. Gradually add the icing sugar, in batches, beating well after each addition. Add milk and beat until well combined. Place in a piping bag fitted with a 1.5cm fluted nozzle.
  4. Step 4

    Use a 2cm pastry cutter to cut a disc out of the top of each cupcake. Trim 5mm from the top of each cake disc. Fill each cupcake with red, blue, green or yellow chocolates and top with cake discs. Pipe the buttercream over each cupcake and top with sorting hats.

Nutrition Information

Per Serve

Energy: 2417kJ/578 Cals (28%)

Protein: 5g (10%)

Fat: 25g (36%)

Sat fat: 16g (67%)

Carb: 86g (28%)

Sugar: 68g (76%)

Fibre: 1g (3%)

Sodium: 69mg (3%)