Simple yet fun. A big thank you to my lovely 3 year old Granddaughter for lending me her Play Doh cutters to make these xx
If you do borrow you child’s/Grandchild’s cutters please do make sure you wash them before using 😉
Ingredients for the cupcakes
175g/6oz softened butter
3 beaten eggs
4Tbsp golden syrup
225g/8oz self raising flour
2tsp ground ginger
1 pinch of ground cloves
1/2 tsp ground cinnamon
1 1/2 Tbsp ground almonds
1 – 2 Tbsp milk
Preheat the oven to 180C/gas mark 4. Place 12 paper cases in a muffin tin. Beat the butter and sugar together until soft and creamy. Gradually beat in the eggs and syrup.
Sift in the flour and spices and gently stir until combined. Stir in the ground almonds and milk until smooth.
Spoon the mixture into the cases and bake for 20 minutes until golden and springy to the touch. Leave to cool in the tin for 5 minutes before placing onto a wire rack to cool completely.
For the animal cupcakes I made up some icing, as follows:
Sift 6oz icing sugar into a bowl and add 1 1/2 Tbsp of lemon juice plus 1 Tbsp of water. Mix well until smooth, then pour over 6 of the cupcakes. I had an amount of Fondant, so just coloured small amounts with different colours before rolling out and using the cutters, then place them on the iced cupcakes before the icing goes too hard.