1 hr 45 min.
- For the cupcakes
- ⅔ cup unsalted butter
- ⅔ cup caster sugar
- 3 eggs
- 1 ¼ cups self-rising flour (sifted)
- 2 Tbsps milk
- 2 Tbsps cocoa powder
- For the mini cupcakes
- ¼ cup butter
- ¼ cup caster sugar
- 1 egg
- ½ cup self-rising flour (sifted)
- 2 Tbsps cocoa powder
- milk (if needed)
You will have some mini cupcakes left over.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 16 bun or cupcake tins.
Beat the butter and sugar in a mixing bowl until light and creamy. Gradually beat in the eggs until well blended.
Sift in the flour and fold in gently with the milk.
Put half the mixture into another bowl and sift in the cocoa. Stir until blended.
Spoon the mixtures separately into the tins and bake for 15-20 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the mini cupcakes: Place 12 paper cases in a mini muffin or bun tin.
Beat the butter and sugar in a mixing bowl until light and creamy. Gradually beat in the egg until well blended.
Sift in the flour and fold in gently with a little milk if the mixture is too stiff.
Spoon into the paper cases and bake for about 8 minutes. until risen and golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
To decorate: dust a surface with icing sugar and roll out 1/3 of the white sugarpaste. Cut into 12 rounds the same diameter as the mini cakes.
Brush 1 side of the sugarpaste rounds with a little water and place on top of the mini cakes, pressing and smoothing to remove any air bubbles.
Roll out most of the pink sugarpaste and cut into thick strips. Reserve 5 strips and roll the remainder into ropes.
Roll out another 1/3 of the white sugarpaste and brush with water. Lay the remaining pink strips on top. Using a rolling pin, flatten both colours together to form stripes.
Cut into small lengths and twist into ropes.
Roll out the remaining white sugarpaste and cut out shapes as in the photo. Brush 1 side of the sugarpaste shapes with a little water and place on top of the plain cupcakes. Press in a few chocolate beans.
Roll out the remaining pink sugarpaste and cut out ovals and teardrop shapes. Attach to the white shugarpaste wth a little water. Decorate with sweets and/or sugar hearts
Place a chocolate cupcake on a serving plate. Arrange chocolate beans around the edges. Attach the twisted sugarpaste ropes around the edge with a little water.
Place 2 plain cakes on top. Place a mini muffin on top and decorate with sweets, chocolate beans and any sugarpaste trimmings.