• Cupcakes
  • 429g all-purpose flour
  • 265g caster (superfine) sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 125g unsalted butter, softened
  • 2 large eggs
  • 375ml of milk
  • 125ml vegetable oil
  • 2 tbsp Greek yogurt (can substitute with sour cream)
  • 1 tsp vanilla extract or vanilla bean paste
  • 2 drops teal food gel
  • 2 drops pink food gel
  • 1 tsp melon flavouring
  • Cat eyes
  • 100 g (31/2 oz) Wilton black candy melts, melted
  • 20 g (3/4 oz) Wilton pink candy melts, melted
  • Pink frosting
  • 2 teaspoons strawberry flavouring
  • 3 drops pink food-gel colouring
  • ½ batch American buttercream frosting (page XX)
  • Coloured frosting
  • 1 teaspoon melon flavouring
  • 1 batch American buttercream frosting (page XX)
  • 2 drops teal food-gel colouring
  • 2 drops orange food-gel colouring
  • 2 drops pink food-gel colouring
  • 2 drops purple food-gel colouring
  • Decorations
  • 20 pink mini marshmallows, halved


  1. Cat eyes
  2. To make the cat eyes, draw some cat eyes on a piece of paper.
  3. Add melted candy melts into separate piping bags.
  4. Begin by piping two little blobs of pink food gel next to each other. They’ll be the little sparkle in your cat eyes.
  5. Pipe cat eye shapes over the pink blobs and allow them to set.
  6. Cupcakes
  7. Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven. Line a cupcake tin with white cupcake liners.
  8. Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer to combine.
  9. Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.
  10. Add the eggs, milk, oil, Greek yogurt, strawberry flavouring and vanilla. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for a final 20 seconds. It’s at this point where you can add any flavourings or gel food colours.
  11. Fill each liner 3/4 of the way. Using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process and ensures everything is filled the same amount and bakes at the same. Bake for 40-50 min or until a toothpick inserted comes out clean. I bake my cupcakes on a slow, low temperature. This ensures they don’t colour and crack on top. Allow the cupcakes to cool completely on a wire cooling rack before frosting.
  12. Split the batter into two mixing bowls. Add pink food gel to one bowl and mix until well combined. Colour the second bowl with blue food gel.
  13. Pink frosting
  14. Add strawberry flavouring and pink food gel to frosting and mix until well combined. Add to a piping bag fitted with a large round tip.
  15. Coloured Frosting
  16. To prepare the frosting, add strawberry flavouring to the frosting and mix until well combined.
  17. Split into 4 mixing bowls and colour each one using the colour combinations listed in the ingredients list.
  18. Add each colour to a separate piping bag fitted with a Wilton #4 piping tip.
  19. To finish cupcakes, frost a tall bulb of pink frosting onto each cupcake. Then pipe long hairs of each coloured frosting on the bulb. Add cat eye chocolates on the front of the decorated bulb. Cut each marshmallow in half and add halves on each side of the bulb as ears.