Preheat the oven to 180°C / 160°C fan / gas mark 4 and line a 12 hole muffin tin with cupcake cases.
Whisk together the flour, cocoa powder, baking powder and salt and set aside.
a separate bowl, beat the butter and sugar until pale and fluffy. Add
the eggs one at a time. Add half of the flour mixture to the butter
mixture and beat until just combined. Add the milk, continuing to beat,
and then add the remaining flour mixture beating until just combined.
into the lined muffin tin until each case is two-thirds full and bake
for 18-20 minutes, or until a skewer inserted into one of the cakes
comes out clean.
To make the Happy crocodile decoration, kneed
the green fondant briefly and shape into 12 rectangles. Shape 12 pairs
of blue fondant discs to create Happy’s glasses and attach white fondant
discs with black dots to create his pupils.
Roll out 12 thin white sausage shapes to create Happy’s smile and 12 pairs of small black balls for his nostrils.
the recipe photo as a guide, attach Happy’s features to the green
rectangles, dampening with water to stick if needed. The fondant
decoration can be made up to a week in advance.
To make the
buttercream, beat the butter, icing sugar, milk and vanilla until pale
and creamy. Gradually add the blue colouring and transfer to a piping
bag fitted with a star nozzle. Ice the cooled cupcakes by starting to
pipe from the centre of each cake and spiral outwards. To finish, place
the fondant Happy heads on top.