- For the cupcakes
- 1/2 cup (1 stick) butter, softened
- 1/2 cup plus 1 tbsp superfine sugar
- 2 large eggs
- 3/4 cup plus 3 tbsp self-rising flour
- 1 tbsp milk
- 1 tsp Nielsen-Massey Alcohol-Free Vanilla
- For the decoration
- 1/3 cup chocolate spread
- Large chocolate buttons (wafers)
- 24 edible eyes
- For the black icing
- 1/3 cup powdered sugar
- Black food coloring
- Water, as needed
- For the pink icing
- 1/3 cup powdered sugar
- Pink food coloring
- Water, as needed
Directions
For the cupcakes
- Preheat the oven to 180°C fan / 350°F conventional and line a 12-cup muffin pan with cupcake liners.
- In a large bowl, cream together the softened butter and superfine sugar until pale and fluffy.
- Add the eggs, self-rising flour, milk and vanilla.
- Mix until the ingredients are fully combined and you have a smooth batter.
- Divide the batter evenly between the cupcake liners.
- Bake for about 15 minutes, or until golden and a toothpick inserted into the center comes out clean.
- Transfer to a wire rack and let cool completely.
For the decoration
- Carefully cut some of the chocolate buttons into smaller pieces to create the cats’ ears. Each button should make four ears.
- Prepare the black and pink icing separately by mixing each portion of powdered sugar with its food coloring and a little water at a time until you have a thick consistency suitable for piping.
- Use a small amount of pink icing to attach two edible eyes to each whole chocolate button.
- Attach two chocolate ears to the top of each button using a little more icing.
- Pipe a small pink nose onto each cat, then use the black icing to add whiskers and a mouth.
- Let the decorations set.
To assemble
- Once the cupcakes have cooled completely, spread a layer of chocolate spread over the top of each one.
- Gently place a decorated chocolate cat face onto each cupcake, pressing down lightly to secure it.
- Let set before serving.
- For the cupcakes
- 1/2 cup (1 stick) butter, softened
- 1/2 cup plus 1 tbsp superfine sugar
- 2 large eggs
- 3/4 cup plus 3 tbsp self-rising flour
- 1 tbsp milk
- 1 tsp Nielsen-Massey Alcohol-Free Vanilla
- For the decoration
- 1/3 cup chocolate spread
- Large chocolate buttons (wafers)
- 24 edible eyes
- For the black icing
- 1/3 cup powdered sugar
- Black food coloring
- Water, as needed
- For the pink icing
- 1/3 cup powdered sugar
- Pink food coloring
- Water, as needed
Directions
For the cupcakes
- Preheat the oven to 180°C fan / 350°F conventional and line a 12-cup muffin pan with cupcake liners.
- In a large bowl, cream together the softened butter and superfine sugar until pale and fluffy.
- Add the eggs, self-rising flour, milk and vanilla.
- Mix until the ingredients are fully combined and you have a smooth batter.
- Divide the batter evenly between the cupcake liners.
- Bake for about 15 minutes, or until golden and a toothpick inserted into the center comes out clean.
- Transfer to a wire rack and let cool completely.
For the decoration
- Carefully cut some of the chocolate buttons into smaller pieces to create the cats’ ears. Each button should make four ears.
- Prepare the black and pink icing separately by mixing each portion of powdered sugar with its food coloring and a little water at a time until you have a thick consistency suitable for piping.
- Use a small amount of pink icing to attach two edible eyes to each whole chocolate button.
- Attach two chocolate ears to the top of each button using a little more icing.
- Pipe a small pink nose onto each cat, then use the black icing to add whiskers and a mouth.
- Let the decorations set.
To assemble
- Once the cupcakes have cooled completely, spread a layer of chocolate spread over the top of each one.
- Gently place a decorated chocolate cat face onto each cupcake, pressing down lightly to secure it.
- Let set before serving.
