Puppy Dog Cupcakes
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These paw-some puppy dog cupcakes are (almost) too cute to eat! It’s the ihe ideal recipe to keep little ones busy this summer. Why not lay out all of the decoration ingredients for budding bakers to create their own puppy dog faces. They’re bound to be a hit!
And, if you’ve still got to hunt down the rest of the Swindog pack these cupcakes will act as the perfect pick me up to keep the whole family fuelled as you follow The Big Dog Art Trail!
- 30 - 40 minutes
- 20 - 25 minutes
- 12 cupcakes
Ingredients
100g unsalted butter, softened
100g caster sugar
150g self-raising flour
1 tsp baking powder
2 tbsp milk
1 tsp vanilla extract
1 tbsp milk
300g icing sugar
1 tbsp cocoa powder
Mini Oreos
Jelly beans
Edible eyes
Toffees
Pink & black fondant
Method
- Preheat the oven to 180°C /Fan 160°C/Gas 4 and line a 12-hole muffin tin with paper cases.
- Measure all the cake ingredients into a large bowl and beat together using an electric whisk until light and fluffy.
- Spoon the mixture into the paper cases and bake for 20 to 25 minutes, until golden.
- Remove from the oven and transfer to a wire rack to cool.
- Meanwhile, to make the icing, place the butter, milk and icing sugar in a large bowl. Beat together using an electric whisk until fluffy and pale.
- For the icing- divide the mixture into two, and then add 1 tablespoon of cocoa powder to one of the icing mixes.
- Put both into piping bags with star nozzles, and then pipe the cupcakes with either white or brown icing.
- To create the puppy dog faces, put mini Oreos with white jelly beans or black jelly beans for the nose, edible eyes and black fondant for the eyes and pink jelly beans and pink fondant for the tongue. Create the ears with halved Oreos or put the toffees in a low oven for 5 minutes to soften and then stretch them out to make ear shapes.
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