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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.

225 grams	Unsalted Butter
225 grams	Unrefined Golden Caster Sugar (Billington's)
4	Free Range Eggs (Happy Eggs)
225 grams	Self Raising Flour (Allinson Nature Friendly)
0.50 tsp	Vanilla Extract (Nielsen Massey)

For the decoration:

500 grams	Icing Sugar (Silver Spoon Homegrown)
160 grams	Unsalted Butter softened
50 ml	JUST 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

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Preheat the oven to 180 degrees C/ 160 degrees 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.