Puppy pie cupcakes

These delightful puppy pie cupcakes are simple, fun to make and will being a whole new level of cuteness to any tea party or teddy bear’s picnic.

  • Prep Time

    25 Minutes

  • Cook Time

    15-20 Minutes

  • Makes

    12 Cupcakes

Ingredients

for the chocolate sponge

  • 100g butter, softened
  • 100g caster sugar
  • 100g self raising flour
  • 1 teaspoon vanilla extract
  • 2 tablespoons of unsweetened cocoa powder
  • 2 eggs
  • 2 tablespoons milk
  • 1 small pinch of salt

for the butter icing

  • 100g unsalted butter, softened
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 4 cups icing sugar
  • 2 heaped tablespoons of unsweetened cocoa powder (add more if you want a really dark colour and richer flavour)
  • sugar cachous

You'll Need

  • Multix foil patty pans
  • Multix Piping bag and nozzles

Method

  1. Preheat oven to 170°C. First make the cup cakes. Line a 12-hole muffin tray with Multix patty pan cases.
  2. In an electric mixer, beat butter for about 2 minutes until pale in colour and creamy. Add sugar one third at a time, beating well between each addition. Add the eggs one at a time, beating for about a minute between each one. Add the vanilla essence and milk and beat until combined. Sift flour and cocoa and add half to butter mixture, beating until well combined. Repeat with remaining flour until you have a smooth batter, scrape down the sides of the bowl give the mix one last whizz. Divide the cake mix between the 12 patty cases and fill only about 1/3 full. Bake for 12-15 minutes or until a skewer inserted into the middle of a cupcake comes out clean. Transfer to wire racks and allow to cool completely. While the cakes are cooling make the icing.
  3. Cream butter in a mixer until pale and smooth. Sift the cocoa and icing sugar. Slowly add the milk and half the sifted icing sugar and cocoa. Beat until well combined. Add the remaining icing sugar and cocoa and beat again until mixture is light and fluffy. The mixture should be a spreadable paste; if its too dry, add a tiny splash milk, if too wet add more icing sugar.
  4. When the cakes are really cold, transfer the icing to a Multix piping bag with a star nozzle. Ice each cake with a circular pattern starting at the outside. In the centre of each cake ice a higher area about 2.5cm across which will become your puppies head. Pipe a nose and then finally 2 droopy ears. Make the eyes noses and collars with a contrasting coloured cachous.
Posted in Cakes, Party Food