Heat your oven at 180c, line your cupcake tin with the paper cases

With a electric mixer, mix your butter or Vegan spread with the sugar, until light and fluffy. Then add your eggs, and beat well

Beat in the flour and the milk to create a smoother mixture. Sprinkle in the zest 

Spoon your mixture into each cupcake case. Bake for 25 minutes or until golden

For the topping, beat your butter with sifted icing sugar until light and fluffy

Once your cupcakes are cool, spread your buttercream onto the cupcakes. Keep some butter cream to decorate the top 

Dust your worktop, then roll your yellow fondant icing - to about 3cm thick. Then cut round shapes - about 6cm

Use the leftover yellow fondant to make 28 balls to make the ears. Using a chopstick make a mark in the middle of the ball to flatten the bottom, creating a bear ear shape. To stick the ears in place, moist the yellow disk and apply your ear, gently pressing it down 

Roll our your white fondant icing- about 2cm thick. Use the cookie cutter to cut out a disc, then use it to cut a quarter of the circle off on the left-hand side. (The rugby-ball shaped trimming can be re-rolled.) Use a knife to cut off a third of the circle on the right hand side. This odd triangular shape is Pudsey’s bandage. Once again add a little water to where the bandage sits before applying it, slightly shaping the bandage so it curves to the left

Add a little water on the top of the bandage and place the rainbow sprinkles to create the polka dots

Add the black food colouring to the remaining buttercream. Pipe the black and the nose on each Pudsey using a piping bag

Let the cupcakes before enjoying