Please log in to view this recipe
  • Free e-recipe book on sign up
  • Access to exclusive recipes & content
  • Exclusive offers on AK products
  • Great competitions and prizes
  • Never miss a thing with our newsletter

sign up



  • 175g butter
  • 3 large eggs
  • 175g caster sugar
  • 1 tsp baking powder
  • 100g sultanas


  • 1 tbsp milk
  • 100g butter softened
  • 200g icing sugar
  • 10g pink gel food colouring


  • 500g ready to roll black icing
  • 1 black Icing Pen
  • 12 pink flowers


  1. Preheat the oven to 160 C Fan.
  2. Line a 12 hole muffin tin with muffin cases.
  3. Measure the butter, eggs, caster sugar, flour, baking powder and lemon zest into a large bowl.
  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, whisk again . Add the pink icing colour and stir.
  7. Pipe onto each muffin using a fluted nozzle.
  8. Roll out the Royal icing to 1 1/2 cm thick Stamp out 12 round using a 5 1/2 cm round cutter.
  9. Cut out 24 small triangles to make the ears, mould then onto the face. Roll out the face with a rolling pin to make the face a more oval wider 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 eat using some yellow icing.
  11. Place the face onto the cupcake on top of the pink icing.



Please log in to view this recipe
Forgot Password?

sign up