Push the wings and feet into
the sides of the cupcake and the tail into the back.
Bake the cupcakes about 17 - 20 minutes at 180C or until a cake tester comes clean out of
the side of the cupcake (the center will be wet from the core).
Using your fingers, smash the crumbs down and along
the sides of the cupcake liners.
I usually flour my muffin tin with semolina, which creates a little crunchiness on
the sides of the cupcakes.
Only problem was that my kitchen was warm from all the items I was baking that day, and within minutes of frosting the cupcakes the frosting started melting and dripped down
the side of the cupcakes.