Name: Hello Kitty Cupcakes
Ingredients: 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

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Ingredients

Cupcakes

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

Icing

1 tbsp milk
100g butter softened
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

Method

Preheat the oven to 160 C 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.
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, whisk again . Add the pink icing colour and stir.
Pipe onto each muffin using a 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 more oval wider 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 eat using some yellow icing.
Place the face onto the cupcake on top of the pink icing.