I used this recipe bakerella.com/easy-little-pandas for the cupcake recipe and decoration instructions, but I used a different icing recipe, my favourite butter cream recipe below:
For butter cream:
250g butter, at room temperature
350g icing sugar
1 tsp vanilla essence
Slice the butter into chunks into a bowl. Slowly sieve in the icing sugar. Using an electric mixer on a very slow speed, beat the two together. When the icing sugar is incorporated, you can increase the speed until the icing is smooth and creamy. Add the vanilla extract and mix again.
Recipe from Saved by cake, Marian Keyes
Panda cupcakes! Super cute, super easy and super delicious. The mixture was waaay bigger than I thought it was going to be, next time I would either halve the mixture or just make bigger cupcakes. They where just as good the day after baking them as well. I didn’t use white confetti for eyes or a edible marker pen (like she said in the recipe), I used white choc and dark choc edible gel pens (found at the supermarket).