Hello Kitty Cupcakes
Everyone loves Hello Kitty so make these adorable Hello Kitty Cupcakes with lemons and sultanas.
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Nut-free
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Ingredients
Cupcakes
175g butter
3 large eggs
175g caster sugar
175g self raising flour
1 tsp baking powder
100g sultanas
1 tsp lemon zest, grated
3 large eggs
175g caster sugar
175g self raising flour
1 tsp baking powder
100g sultanas
1 tsp lemon zest, grated
Icing
1 tbsp milk
100g softened butter
200g icing sugar
10g pink gel food colouring
100g softened butter
200g icing sugar
10g pink gel food colouring
Decoration
500g ready-to-roll royal icing
1 black icing pen
1 yellow icing pen
12 pink flowers
1 black icing pen
1 yellow icing pen
12 pink flowers
Method
- Preheat the oven to 160C Fan.
- Line a 12-hole muffin tin with muffin cases.
- Measure the butter, eggs, caster sugar, flour, baking powder, sultanas and lemon zest into a large bowl and mix.
- Spoon into the cases and bake for about 25 minutes until well risen and springing back when touched.
- Leave to cool on a wire rack.
- 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 and whisk again . Add the pink icing colour and stir.
- Pipe onto each muffin using a piping bag with fluted nozzle.
- Roll out the royal icing to 1 1/2 cm thick. Stamp out 12 round shapes using a 5 1/2 cm round cutter.
- 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 wider oval shape.
- 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 ear using some yellow icing.
- Place the face onto the cupcake on top of the pink icing.
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