METHOD: (Makes up to 24 cakes)
Place paper cases into muffin trays.
Mix together all the ingredients listed under “Cake” in a bowl to form a batter.
Divide the mixture evenly between the paper cases, approximately 30g per case.
Bake in a preheated oven at 200°C (400°F) gas mark 6 for approximately 18-20 minutes or until springy to the touch.
Allow to cool completely before decorating.
Prepare the chocolate topping by mixing the cocoa powder to a paste with 1 tablespoon hot water.
Sieve the icing sugar into a mixing bowl, add the butter or margarine and the cocoa mixture.
Beat the ingredients together well until the mixture reaches a smooth and spreadable consistency, adjusting this with a little more sieved icing sugar if necessary.
Spread a little topping over each cake. Place two chocolate drops and three silver dragee balls on each cake for the ears, eyes and nose.
Mix the remaining 2 tablespoons of icing sugar with water to a piping consistency and use this to pipe the whiskers on each cake as per the illustration.
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Gorgeous little cakes to please gorgeous little faces at party times. A fabulous recipe for full family involvement – if you can keep Dad out of the chocolate topping pot! Deb the Bread