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Annabel Karmel
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Hello Kitty Cupcakes

Everyone loves Hello Kitty so make these adorable cupcakes made with lemons and sultanas.

Nut-free
Prep Time: 40 minutes
Cook Time: 25 minutes
Makes: 12 cupcakes
Great for:  12-18 Months 18 Months-2 Years Kids - 2-4 Years Kids 4+ Years
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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

Icing

1 tbsp milk
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
Method
  1. Preheat the oven to 160C 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 and mix.
  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 and whisk again . Add the pink icing colour and stir.
  7. Pipe onto each muffin using a piping bag with 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 wider oval 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 ear using some yellow icing.
  11. Place the face onto the cupcake on top of the pink icing.

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