How to make Shaggy bear cupcakes
If you’re no good at piping icing, fear not, feature writer Anne’s cute cupcakes are for you. Or better still, get your kids to decorate them!
I love the dainty cupcakes you see in the windows of fancy cake shops with their perfectly piped swirls of icing. But when it comes to trying to make them at home I always fail with the piping bag. My cupcakes always end up looking very homemade. Perhaps it’s also the fact that as soon as the cupcakes are out of the oven I want to eat them, icing or not.
These shaggy bears are easy and quite quick to create. They also need to have their own character so should not look all the same! Perfect for your next teddy bears’ picnic and perfect for your kids to make.
Shaggy Bear Cupcakes
Prep time: 20 mins plus time to decorate
Cook time: 15 mins
Makes 12 cupcakes
Uniced cupcakes can be frozen for up to a month
- 125g self-raising flour
- ½ tsp baking powder
- ¼ cup good quality cocoa powder
- 125g butter, softened
- 125g caster sugar
- ½ tsp vanilla essence
- 2 eggs
- 2 tbsp milk
- Preheat the oven to 200C (180C fan).
- Sift the flour, baking powder and cocoa powder together.
- Beat the butter and sugar with a handheld mixer, or in a food processor, until creamy and a paler colour.
- At a slower speed, add the vanilla, eggs (one at a time) and milk.
- Put the creamy mixture into a bowl and carefully fold in the flour mixture, being careful not to over-mix it.
- Divide the mixture between 12 cupcake cases (the mixture should fill the cases about one half or two thirds full).
- Bake for 12-15 mins until cooked through when tested with a skewer. Cool on a wire rack.
Chocolate Buttercream Icing
- 140g butter, softened
- 250g icing sugar
- 30g good quality cocoa powder
- 1-2 tbsp milk
- Sift the icing sugar and cocoa powder together.
- Beat the butter in a large bowl until soft and creamy.
- Add half the icing sugar and cocoa powder mixture and beat until smooth.
- Add the remaining icing sugar and cocoa powder, and 1 tbsp of milk, beating until creamy. Add more milk if needed (you want a fairly firm icing that can keep its shape).
Creating Shaggy Bears
- 24 white chocolate drops
- Tubes of writing icing in black, white and red
- Once the cakes are cool, spread the buttercream icing on top. Add an extra small dollop of icing to create the bear’s muzzle.
- Using the end of a skewer, touch the icing all over to create shaggy fur.
- Poke two white chocolate drops into the top of the cake to create ears. Use the skewer and a little bit more icing to dab ‘fur’ around the edges of the ears.
- Add eyes, nose and a mouth using the writing icing tubes.
- Add a few drops of orange essence to the cake batter
- Use 30g of melted chocolate instead of the cocoa powder in the buttercream for extra decadence