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Today is the RSPCA’s annual cupcake day, and so we have a special guest post from Sister E. RSPCA’s Cupcake Day is held in August every year, with Victorians encouraged to host cupcake fundraisers, such as morning teas and bake-offs, and donate the proceeds to the RSPCA. In 2013, Cupcake Day raised more than $1.2 million across Australia, that helped continue RSPCA’s tireless efforts to fight animal cruelty via their Inspectorate, animal shelters, veterinary clinics and educational services. In Victoria, the RSPCA receives less than 3% government funding and so rely heavily on the kindness and generosity of the public to continue their animal welfare work. So have a go at making some cute looking cupcakes and donate to this worthy cause here! – Sarah

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In the spirit of today being the RSPCA’s Cupcake Day I bring to you a new cupcake creation to add to your repertoire – Cookies n Cream Chocolate Cupcakes… Pet Style!

This recipe is super simple and the icing technique is one of the easiest to do, the equation:
Your Favourite Chocolate Cupcake recipe (my one can be found here) + Your Favourite Vanilla Icing + Chocolate Biscuits = Deliciousness

Get creative with whatever you have in the pantry (or whatever pet you own!): plain biscuits for some golden retrievers, gingersnaps for some ginger cats, coconut for little Snowball… Endless possibilities!

It’s not too late to get involved with the fundraising, you can find all the information and where to donate here rspcacupcakeday.com.au

12 chocolate cupcakes
1 quantity vanilla icing
200g chocolate biscuits
200g large white chocolate buttons
200g small milk chocolate buttons
black, white and pink writing icing

  1. Bake 12 of your favourite chocolate cupcakes and make 1 quantity of your favourite vanilla icing (alternatively, use packet mix).
  2. Crush half the biscuits into your icing and stir to combine.
  3. Slather on around 1.5tbsp of the icing onto each cupcake, using a knife and roughly smoothing it over the top of the cupcake leaving a small border around the edge.
  4. Crush the remaining biscuits into a bowl
  5. Take each cupcake and dip it icing first into the bowl and lightly press down to stick the crumbs to the icing, you can be pretty rough with this!
  6. Then turn the cupcake onto a slight angle, dip and turn, so to coat the edges of the icing
  7. Once the icing is completely covered you can mold the icing with your hand and extra crumbs if need be, as I said, this technique is almost fool-proof!
  8. Cut the large white buttons into triangles for cat ears or in semi-circles for dog ears. Push into the cupcakes before piping the eyes, whiskers and mouth and adding a small chocolate button for the nose as pictured.

Makes 12