Pudsey is getting a ‘cake-over’! Here’s a step by step guide to making some impressive Pudsey cupcakes just in time for BBC Children in Need appeal night.
6oz castor sugar
6oz self raising flour
250g icing sugar
Water as required
Equipment you’ll need
12 hole cupcake tin
12 cupcake cases
- Preheat the oven to 180°C. Line a 12-hole muffin tin with paper muffin cases.
- Put the margarine and castor sugar in a bowl and mix with an electric whisk or wooden spoon. Then add the eggs and flour. Divide the mixture evenly between the paper cases, filling them just over half way.
- Bake for around 20 to 25 minutes, or until the cakes are well risen, slightly golden and firm on top. Remove from tin and transfer to a wire rack to cool.
- To create the butter cream, melt the butter and add this to the icing sugar. Mix with a wooden spoon or electric whisk until fluffy and white. Add water to the mixture to bind the ingredients together.
- Spread a small amount of the butter cream onto the cupcakes. If your cakes have peaked slightly, you can trim this down if you’d prefer you bears to be flat.
- Lightly dust your board or surface with corn flour to prevent the icing from sticking. Roll out your yellow icing and using a round cutter, press firmly into the icing until a circle has been created.
- Place your circle of icing on top of the cupcake, pressing the icing onto the cake until you can no longer see the butter cream or sponge.
- Roll out a small ball of yellow icing, flatten it with your thumb and cut this in half. These are the bear’s ears, so these will need placing at the top of the cupcake on either side. Dab a little water on the icing and press into place.
- With your black icing, roll out a small ball for the eye and a larger ball for the nose. You will only need one eye as the other eye will be covered with the bandana. Create a smile and an eyebrow shape with the icing. Add water to the icing to stick into place.
- Now for the bandana. Roll out some white icing. You will then be adding small balls of different colours onto the white icing which will create the dots on the scarf. You can either buy several different colours, or add food colouring to your white icing.
- When all balls are in place, use the rolling pin to roll over the balls so they stick to the white icing. If you find it easier, cover the icing with cling film so your rolling pin doesn’t stick to the icing. No water should be needed here.
- Cut a tear drop shape out of the icing and place this on to the bear’s face, and secure to the cupcake with a little bit of water.
- Your Pudsey bear cupcakes are now complete. Enjoy!