• 50 g butter, softened
  • 40 g light muscavado sugar
  • 50 g runny honey
  • 1 egg
  • 2 tbsp apple sauce
  • 25 g peeled, grated apple
  • 1/2 tsp vanilla extract
  • 100 g self raising flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger


  • icing sugar
  • water
  • pink & yellow food colouring


  • assorted sweets
  • sugar flowers
  • white chocolate buttons
  • tub of ready made frosting


  1. Preheat the oven to 160 C fan / 180 C / Gas 4.
  2. Put all of the cupcake ingredients into a mixing bowl.
  3. Mix using an electric hand whisk or free standing mixer until combined.
  4. Spoon into the silicone cases in the tin.
  5. Bake for about 20 minutes until lightly golden and springy to touch and starting to shrink away from the sides of the cases.
  6. Leave to cool.
  7. To prepare the icing, mix the icing sugar with enough water to make a thick paste.
  8. Divide the icing in two and colour one half pale pink and the other half yellow.
  9. Form into small balls  and pat flat to make circles just a little smaller than the cupcake.
  10. Place these on top of the cupcakes.
  11. Design your own faces using  piped frosting for the hair and a selection of sweets and edible sugar flowers for the faces.
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