Heat oven to 180C/160C fan/gas 4.
Line the holes of a 12-hole muffin tin
with paper cases.
Beat the butter, sugar and vanilla in
a medium bowl using an electric mixer
until light and fluffy.
Beat the eggs into the butter mixture
one at a time. Add half the sifted flours
and half the buttermilk, and mix on low
speed until just combined. Mix in the
remaining flours and buttermilk.
Divide the mix evenly among the
paper cases. Gently smooth the tops (this
will help the cupcakes to rise evenly).
Bake for 25-30 mins or until lightly
golden and cooked when tested with a
skewer. Allow to stand for 5 mins in the tin
before transferring to a wire rack to cool.
To make the ganache, put the
chocolate in a bowl, bring the cream to
a simmer and pour it over the chocolate.
Stir until smooth. Cool until firm.
Ice the cupcakes with ganache, then
with brown fondant icing. Use the rest
of the colours for the ears, eye and nose.
Attach ears to the head by pushing a 3cm
piece of spaghetti a little way into the
ear, then pushing the other end into the
head. See below to download more detailed instructions. Remember to warn people that not every element of the decoration is edible!