Polar bear cupcakes - Easy Kraft Recipes

Polar bear cupcakes

Made with sugary fondant freezing and delicious dry food, these artful arctic carry cupcakes urinate the perfect Christmastide treats to get with friends and sept. 

An uncomplicated Christmastime baking direction that takes lower than 30 minutes to straighten - kids give bang portion to slip these cupcakes into endearing crucial bears! 

Ingredients

• 125g (4oz) butter, softened
• 125g caster sugar
• 2 large eggs, lightly beaten
• 1 tsp vanilla extract
• 125g (4oz) self-raising flour

For the topping

• 50g butter, softened
• 125g (4oz) icing sugar
• 1 tbsp milk
• 500g (1Ib) white fondant icing
• 75g (3oz) desiccated coconut
• 50g black fondant icing
• 1 x tube white writing icing

Instructions

1. Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole muffin tin with 12 muffin cases. Beat together the butter and sugar until pale and fluffy. Add the eggs a little at a time, beating well between each addition.
2. Fold in the vanilla extract and the flour then divide the mixture between the muffin cases. Bake for 15-18 mins until well risen and golden. Take the cakes out of the tin and leave on a wire rack to cool completely before decorating.
3. To make the buttercream topping, whisk the butter with a hand-held mixer until pale. Add the icing sugar a spoonful at a time, whisking well between each addition. Add the milk and continue to whisk until the mixture is pale and creamy.
4. Roll out two thirds of the white fondant icing and cut out 12 circles using a 7cm (3in) plain pastry cutter – this will form the polar bears' face. Pinch the edge of the icing circles in two places to create the polar bears' ears. Spread a little of the buttercream on the top of each cupcake and then put a circle of fondant icing onto each one.
5. Divide the remaining fondant into 12 and roll each piece into a small ball. Stick the balls onto the cakes using a dab of water and then brush the whole of the fondant icing lightly with water and dip into the desiccated coconut to coat completely.
6. Take the black fondant icing and roll out 12 balls for the noses and 24 small balls for the eyes. Use a little of the writing icing to stick these onto the bears to create the faces.

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