Family and Kids

  • 125 g (4 oz) lightly salted butter, softened
  • 125 g (4 oz) caster sugar
  • 2 eggs
  • 125 g (4 oz) self-raising flour
  • 25 g (1 oz) cocoa powder
  • ½ teaspoon baking powder
  • 75 g (3 oz) unsalted butter, softened
  • 125 g (4 oz) icing sugar, plus extra for dusting
  • a few drops of blue and black food colouring
  • 300 g (10 oz) white ready-to-roll icing
  • 25 g (1 oz) black ready-to-roll icing

Line a 12-section bun tray with paper cake cases. Put all the cake ingredients in a bowl and beat with a hand-held electric whisk for about a minute until light and creamy. Divide the cake mixture between the paper cases.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes or until risen and just firm to the touch. Transfer to a wire rack to cool.

Beat together the butter and icing sugar in a bowl until smooth and creamy. Beat in the blue food colouring and spread over the cakes using a small palette knife.

Take 25 g (1oz) of the white icing. Break off a little and reserve for the paws. Shape the remainder into a ball for the head and flatten slightly. Cut the reserved icing in half and shape 2 paws. Position over the side of one cupcake. Position the head so that it overlaps the paws. Shape 2 floppy ears in black icing and secure to the head using a dampened paintbrush. Repeat for the remaining cakes.

Use the black food colouring and a fine paintbrush to paint a nose, mouth, eye, patch and claws over each pup.

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