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Save to my recipesPudsey Bear Cupcakes Ingredients
| 225 grams | Unsalted Butter | |
| 225 grams | Golden Caster Sugar (Billington's) |  |
| 4 | Free Range Eggs |  |
| 225 grams | Self Raising White Flour (Allinson Nature Friendly) |  |
| 0.50 tsp | Vanilla Extract (Nielsen Massey) |  |
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Pudsey Bear Cupcakes
Recipe Submitted By: bakingmad
Pudsey Bear Cupcakes taste as good as they look and are sure to bring a smile.
| Preparation Time | 20 minutes |
|---|---|
| Baking Time | 30 minutes |
| Portions | 12 |
| Skill Level | Easy |
| Average Rating |  |
Additional Ingredients
For the decoration:
| 500 grams | Icing Sugar (Silver Spoon Homegrown) |  |
| 160 grams | Unsalted Butter softened | |
| 50 ml | Milk Whole |  |
| 0.50 tsp | Vanilla Extract (Nielsen Massey) |  |
| Yellow Food Colour (Silver Spoon Create) |  |
|
| Coloured Choco Beans (Silver Spoon Create) |  |
|
| Writing Icing (Silver Spoon Create) Black |  |
This recipe uses
How to make Pudsey Bear Cupcakes
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
-
Preheat the oven to 180°C/ 160°C fan/ Gas 4. Line a muffin tin with 12 muffins cases.
-
Cream together the butter and sugar until pale, add the vanilla extract and eggs, one at a time, beating until mixed. Gently fold in the flour.
-
Spoon the mixture into the cases until half full.
-
Bake in the oven for 25-30 minutes until golden brown or a skewer comes out clean.
- Allow cakes to cool on a wire rack.
- For the frosting use an electric whisk to mix together the butter and icing sugar then add the milk and vanilla essence and whisk until light and fluffy, then add a few drops of yellow food colouring to achieve a bright yellow frosting.
-
Using a palette knife, smooth some frosting onto the top of the cupcakes, places some choco beans on the top left side of the cupcake for Pudsey's patch, then use the black writing to draw in his eye, nose and mouth.
Remember to review this recipe at www.bakingmad.com
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