500g ready-to-roll royal icing
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.