Cute Bear Cupcakes
- For the cupcakes
- ¾ cup
- ¾ cup
unwaxed lemon (finely grated zest)
- 1 teaspoon
- 1 ¼ cups
self-rising flour (sifted)
For the cupcakes: heat the oven to 180°C (160°fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Cream the butter and sugar in a mixing bowl until light and fluffy.
Stir in the lemon zest and vanilla. Gradually beat in the eggs, beating well.
Sift in the flour and gently fold into the mixture until combined.
Spoon into the paper cases and bake for about 20 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the icing: sift the icing sugar into a bowl. Beat in just enough hot water, until thick and smooth. Beat in a few drops of food colouring.
Spread the icing over the cakes.
To decorate: divide the sugarpaste into 4 pieces. Knead food colouring into each piece. Roll out each colour on a surface dusted with icing sugar and cut out small discs. Attach to the cakes before the icing sets.
For the bears: roll 12 balls of white sugarpaste for the bodies; 24 balls the same size for the arms and head; 6 slightly smaller for the legs; and 6 small balls for the ears.
Take 1 largest ball and brush the sides with water. Take the second largest ball and roll out into a long sausage shape. Cut in half and attach to the body for the arms, marking the ends with a cocktail stick for the paws.
Repeat for the legs, attaching to the base of the ball with water. Place on the cake.
Brush the smaller balls with water and place on top of the bodies.
Slightly flatten the small ball and cut in half for the ears. Attach to the head with a little water. Roll the trimmings into small flat balls and attach to the heads (for the mouths) with a little water.
Roll pieces of red sugarpaste into 12 sausage shapes and brush lightly with water. Place around the bears for the scarves, as in the photo,
Pipe 2 black dots on each bear for the eyes and outline the eyes with blue piping icing. Press a sweet into each bear for the nose. Leave to dry.