Pudsey bear cupcakes - recipe

Ingredients

Recipe , Pudsey , Cupcake

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1

Preheat the oven to 180°C (160°C fan, gas mark 4). Line a muffin tin with 12 muffins cases.
2
Cream together the butter and sugar until pale, add the vanilla extract and eggs, one at a time, beating until mixed. Gently fold in the flour.

For this step you'll need:
- 225g Butter (unsalted) softened
- 225g Unrefined golden caster sugar
- ½tsp Vanilla extract
- 4 Egg(s) (free range)
- 225g Self-raising white flour
3

Spoon the mixture into the cases until half full.
4

Bake in the oven for 25-30 minutes until golden brown or a skewer comes out clean. Allow cakes to cool on a wire rack.
5
For the frosting use an electric whisk to mix together the butter and icing sugar then add the milk and vanilla extract and whisk until light and fluffy, then add a few drops of yellow food colouring to achieve a bright yellow frosting.

For this step you'll need:
- 160g Butter (unsalted) softened
- 500g Icing sugar
- 50ml Milk (whole)
- ½tsp Vanilla extract
- Food colouring yellow, a few drops
6
Using a palette knife, smooth some frosting onto the top of the cupcakes, place some coloured chocolate sweets on the top left side of the cupcake for Pudsey’s patch, then use the black writing to draw in his eye, nose and mouth.

For this step you'll need:
- Designer icing (black)

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