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For the cupcakes:

• 175g plain flour
• 2 teaspoons bicarbonate of soda - 1 teaspoon cinnamon (optional)
• 150g unsalted butter, melted and cooled slightly
• 150g soft light brown sugar - 2 medium eggs
• 1 apple, coarsely grated

For the buttercream:

• 60g unsalted butter, softened - 120g icing sugar
• 1 tablespoon milk
• 1â�„2 teaspoon vanilla extract

For the Duggee decoration:

• 100g chocolate flavoured fondant
• 100g light blue fondant
• small amount of light brown, black, dark pink and yellow fondant

1. Preheat the oven to 180°C/160°C fan/ gas mark 4 and line a 12-hole muffin tin with cupcake cases.
2. Whisk together the flour, bicarbonate of soda and cinnamon and set aside.
3. In a separate bowl, whisk the butter, sugar and eggs until pale. Mix the flour mixture into the butter mixture and beat until just combined. Fold in the apple.
4. Spoon into the lined muffin tin until each case is two-thirds full and bake for 20-25 minutes, or until a skewer inserted into one of the cakes comes out clean.
5. To make the buttercream, beat the butter, icing sugar and milk until pale and creamy. Spread a small amount onto each of the cooled cakes.
6. To cover the cakes, knead the light blue fondant briefly and roll out onto a work surface dusted with icing sugar. Cut out 12 circles using a 6.5cm cutter and smooth over each cake.
7. To make Duggee’s face, knead the chocolate flavour fondant briefly and roll out as before. Cut out shapes for Duggee’s head and ears and place onto the cakes, dampening with water to stick if needed. Roll and cut out shapes for Duggee’s features in the same way.

Note: the fondant decoration can be made up to a week in advance.

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For the cupcakes:

• 170g unsalted butter, softened
• 225g caster sugar
• 3 medium eggs
• 250g plain flour
• 2 teaspoons baking powder - 4 tablespoons milk
• 1 teaspoon vanilla
• 150g blueberries

For the buttercream:

• 125g unsalted butter, softened - 250g icing sugar
• 1 tablespoon milk
• 1â�„2 teaspoon vanilla extract

For the Betty decoration:

• 100g purple fondant
• small amount of pink, yellow, black and white fondant

1. Preheat the oven to 180°C/160°C fan/gas mark 4 and line a 12-hole muffin tin with cupcake cases.
2. Whisk together the flour and baking powder and set aside.
3. In 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 vanilla and milk, continuing to beat, and then add the remaining flour mixture, beating until just combined. Gently fold in the blueberries.
4. Spoon into the lined muffin tin until each case is two-thirds full and bake for 20-25 minutes, or until a skewer inserted into one of the cakes comes out clean.
5. To make the Betty decoration, knead the purple fondant briefly and roll out onto a work surface dusted with icing sugar. Cut out 12 circles and shape into ovals for Betty’s head. Cut out five strips per cake for Betty’s tentacles. Repeat with the pink and yellow fondant and cut out thin strips for Betty’s headband. Roll out a small amount of white fondant, cut out circles for Betty’s eyes and top with small balls of black fondant. Roll out thin pink sausage shapes to create Betty’s smile.
6. To make the buttercream, beat the butter, icing sugar and milk until pale and creamy. Spread onto the cooled cakes and top with the fondant Betty, dampening with water to stick on her features if needed.

Note: the fondant decoration can be made up to a week in advance.

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For the cupcakes:

• 175g plain flour
• 50g cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon of salt
• 110g unsalted butter, softened
• 200g caster sugar
• 2 large eggs
• 180ml milk

For the buttercream:

• 125g unsalted butter, softened
• 250g icing sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract
• blue paste or gel food colouring

For Happy decoration200g green fondant

• small amount of black, white and blue fondant

1. Preheat the oven to 180°C / 160°C fan /gas mark 4 and line a 12 hole muffin tin with cupcake cases.
2. Whisk together the flour, cocoa powder, baking powder and salt and set aside.
3. In 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.
4. Spoon 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.
5. 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.
6. Roll out 12 thin white sausage shapes to create Happy’s smile and 12 pairs of small black balls for his nostrils.
7. Using 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.
8. 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. Top with the fondant Happy.

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For the cupcakes:

• 170g unsalted butter, softened
• 225g caster sugar
• 3 medium eggs
• 250g plain flour
• 2 teaspoons baking powder - 4 tablespoons milk
• 1 teaspoon vanilla
• 150g blueberries

For the buttercream:

• 125g unsalted butter, softened
• 250g icing sugar
• 1 tablespoon milk
• 1â�„2 teaspoon vanilla extract
• pink paste or gel food colouring

For the Norrie decoration:

• 100g chocolate flavoured fondant - 24 chocolate buttons
• 12 blueberries (cut in half if the cakes are for children under 1 years old) 
• small amount of black fondant

1. Preheat the oven to 180°C/160°C fan/gas mark 4 and line a 12-hole muffin tin with cupcake cases.
2. Whisk together the flour and baking powder and set aside.
3. In 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 vanilla and milk, continuing to beat, and then add the remaining flour mixture, beating until just combined. Gently fold in the blueberries.
4. Spoon into the lined muffin tin until each case is two-thirds full and bake for 20-25 minutes, or until a skewer inserted into one of the cakes comes out clean.
5. To make the Norrie decoration, knead the chocolate fondant briefly and shape into 12 balls. Press two chocolate buttons into each ball to create ears. Attach a blueberry for each nose with another small ball of chocolate flavoured fondant. Roll small balls of black fondant for Norrie’s eyes and thin sausage shapes to create Norrie’s smile.
6. To make the buttercream, beat the butter, icing sugar and milk until pale and creamy. Gradually add the pink colouring and transfer to a piping bag fitted with a star nozzle.
7. Ice the cooled cupcakes by starting to pipe from the centre of each cake and spiral outwards. Top with the fondant Norrie. 

Note: the fondant decoration can be made up to a week in advance, but remember to add the blueberries just before serving.

Download and print the .

• Hey Duggee Colouring Sheets
• Hey Duggee Snap Card Game
• Hey Duggee Songs

Find even more fun quizzes, puzzles and songs on the Hey Duggee page.

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