Let’s Dress Up: At Home with The Kids

If you’re enjoying dressing up at home as much as we are, you’ll love our new dress-up sets ready to download. Created by our in-house design team, you can colour them in and dress them up for hours of fun.

Colour Me In: Party

Pretty party dresses and accessories, this colouring in set will get them inspired for their very own garden parties!

Download here >

Colour Me In: Loungewear

Ready for days indoors, this colouring dress-up set is perfect for everyday styling. Dresses, dungarees and accessories, you can mix and match for endless fun.

Download here >

Colour Me In: Dinosaur Keeper

Hear me roar! Set for adventures, you can put on their binoculars and look after your dinosaurs for hours of imagination.

Download here >

Colour Me In: Cupcake Toppers

Become a fan of baking during your time at home? We have the perfect addition! Create cupcake toppers to add to your baking for added flair (and keeping them busy).

Download Guide >

Download Cupcake Toppers >

We’ve also got the perfect recipe to pair with these designs from @MyKitchenDrawer – Heart of the Ocean Cupcakes from her Mermaid Cookbook, which you can buy for more recipe inspiration here.

Course Snack

Prep Time 30 minutes

Cook Time 25 minutes

Decorating time 30 minutes

Total Time 55 minutes

Servings 12 cupcakes

Ingredients

For the hearts:

• 200g butter softened
• 200g caster sugar
• 3eggs large
• 200g self-raising flour
• ¼tsp raspberry flavouring
• 1drop Pink gel food colouring

For the cupcakes:

• 150g butter softened
• 150g caster sugar
• 3eggs large
• 150g self-raising flour
• 1/4tsp vanilla extract

For the buttercream:

• 200g butter softened
• 400g icing sugar
• 1drop Purple gel food colouring

Instructions

For the hearts:

1. Preheat the oven to 180°C and line two 20cm cake tins with baking paper.
2. Add the butter, sugar, eggs and flour to a large mixing bowl and beat together until pale and fluffy. Add the raspberry flavouring and a drop of pink gel food colouring, then mix through until well combined.
3. Pour the mixture equally between the two cake tins and bake for 20–25 minutes. Leave to cool.
4. Once cooled, cut out six hearts from each cake tin using the cookie cutter and put to one side.

For the cupcakes:

1. Keep the oven at 180°C and line a cupcake tray with 12 cupcake cases.
2. Add the butter, sugar, eggs and flour to a large mixing bowl, and beat together until pale and fluffy. Add the vanilla extract and mix through until well combined.
3. Fill each cupcake case with a tablespoon of batter, then carefully place a sponge heart into the centre of each cupcake, pushing it down until it is almost completely submerged in the batter. Bake in the oven for 20–25 minutes until just browned and springy to touch, then leave to cool on a wire rack.

For the buttercream:

1. Blend the butter and icing sugar together until smooth, add a few drops the purple gel food colouring (enough to make the buttercream a pastel colour) and combine.
2. Fit a piping bag with a closed-star nozzle, transfer the mixture into the piping bag and pipe swirls of buttercream on top of the cupcakes.