Little Bear Cupcakes

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Ingredients

Cupcakes
3 eggs
175g unsalted butter, softened
150g self-raising flour
25g cocoa powder
175g caster sugar
2 tbsp milk
1 tsp baking powder
Frosting
150g butter, softened
300g icing sugar, sieved
2 tbsp milk
3 tbsp cocoa powder, sieved
To decorate
White and milk chocolate buttons
12 Maltesers
6 mini Jaffa Cakes
24 edible eyes

Preheat the oven to 160C fan.
Line a 12-hole muffin tin with paper cases.
Measure all the cupcake ingredients into a large mixing bowl and whisk together until combined (use an electric whisk if you have one).
Fill the muffin cases with the mixture and bake for 20 – 25 mins until well risen and firm to the touch. Leave to cool on a wire rack.
To make the frosting, mix the butter, icing sugar and milk together in a large bowl.
Whisk until light and fluffy. Divide the mixture into two bowls. Add the cocoa powder to one bowl and mix well.
Spoon into a piping bag with a fluted nozzle.
To make the dark chocolate cupcakes, pipe or spread the chocolate icing on top to make the teddy bear’s face. Put a Malteser on top for the nose. Add two milk chocolate buttons for the ears and add two edible eyes.
For the white chocolate cupcakes, pipe or spread the icing on the remaining 6 cupcakes. Insert two white chocolate buttons for the eats and a Malteser for the nose. Add edible eyes to finish.