Home-Kitchen Cat Cupcakes Recipe

Ingredients

• 150 g unsalted butter, softened
• 150 g caster sugar
• 3 large eggs, at room temperature
• 150 g self-raising flour
• 1 teaspoon vanilla extract
• 2 tablespoons whole milk
• 150 g unsalted butter, softened, for the buttercream
• 300 g icing sugar, sifted
• 1 teaspoon vanilla extract, for the buttercream
• 2 to 3 tablespoons whole milk, for the buttercream
• 24 milk-chocolate buttons
• 40 g dark chocolate, melted and cooled slightly

Method

1. 1

   Heat the oven to 180 C, or 160 C fan, and line a 12-hole muffin tin with paper cases.

2. 2

   Beat 150 g butter and the caster sugar until pale and fluffy. Beat in the eggs one at a time, adding a spoonful of flour with the last egg if the mixture begins to split.

3. 3

   Fold in the remaining flour, then fold in 1 teaspoon vanilla and 2 tablespoons milk. Divide the batter evenly among the cases.

4. 4

   Bake for 18 to 20 minutes, until the cupcakes are risen and a skewer inserted in the center comes out clean. Cool in the tin for 5 minutes, then transfer to a rack to cool completely.

5. 5

   For the buttercream, beat the remaining 150 g butter until smooth. Add the icing sugar in three additions, beating slowly at first, then beat in the remaining vanilla and enough milk to make a soft, spreadable frosting.

6. 6

   Spread a rounded layer of buttercream over each cooled cupcake. Press two chocolate buttons upright near the top edge to form ears.

7. 7

   Spoon the melted dark chocolate into a small piping bag, snip a very fine opening, and pipe eyes, a nose, a mouth, and whiskers onto each cupcake. Let the chocolate set before serving.