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  • 175g butter
  • 3 large eggs
  • 175g caster sugar
  • 1 tsp baking powder
  • 100g sultanas
  • 1 tsp lemon zest, grated


  • 1 tbsp milk
  • 100g butter softened
  • 200g icing sugar
  • 10g pink gel food colouring


  • 500g ready to roll royal icing
  • 1 black icing pen
  • 1 yellow icing pen
  • 12 pink flowers


  1. Preheat the oven to 160 C Fan.
  2. Line a 12 hole muffin tin with muffin cases.
  3. Measure the butter, eggs, caster sugar, flour, baking powder, sultanas and lemon zest into a large bowl.
  4. Spoon into the cases and bake for about 25 minutes until well risen and springing back when touched.
  5. Leave to cool on a wire rack.
  6. To make the pink icing,  measure the butter, milk and half of the icing sugar into a mixing bowl. Whisk until fluffy, then add the remaining icing, whisk again . Add the pink icing colour and stir.
  7. Pipe onto each muffin using a fluted nozzle.
  8. Roll out the royal icing to 1 1/2 cm thick. Stamp out 12 round shapes using a 5 1/2 cm round cutter.
  9. Cut out 24 small triangles to make the ears, and mould them onto the face. Roll out the face with a rolling pin to make the face a more oval wider shape.
  10. Score the eyes, nose and whiskers using a cocktail stick. Fill in the eyes and whisker with a black pen and a yellow marker for the nose. Stick a flower in the eat using some yellow icing.
  11. Place the face onto the cupcake on top of the pink icing.



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