Kitty Cat Cupcakes - cooking recipe

Ingredients

1 (14 oz) box sponge cake mix
1/2 cup butter, softened
1 1/2 cups powdered sugar, sifted
2 tbsp milk
24 None black and/or pink soft candies, cut into triangles for ears
None None black decorating gel
2 None black licorice strips, cut into whiskers, mouths and noses
24 None yellow jelly beans
12 None pink mini M&M's

Preparation

Line a 12-cup muffin pan with paper liners. Make cake according to package instructions. Distribute between paper liners and bake according to package instructions. Let cool in pan for 5 mins then turn out onto a wire rack to cool completely.
Meanwhile, to make the buttercream, beat butter until as white as possible. Gradually beat in 1/2 the powdered sugar then milk. Beat in remaining powdered sugar. Continue beating until smooth and spreadable, scraping bowl often.
Spread buttercream over cupcakes. Attach soft candy ears and licorice whiskers, mouths and noses. Position jelly beans on cupcakes for eyes. Use black decorating gel to pipe on pupils. Position M&M's for tongues.