Iced and Decorated Festive Cakes

For the cupcakes: heat the oven to 180°C (160 fan)350°F gas 4. Place paper cases in a 12 hole bun tin.

Combine both flours with the nuts, cocoa, cinnamon, baking powder and bicarbonate of soda.

Beat the eggs lightly with the sugar and melted butter in a mixing bowl.

Stir the flour and cocoa-nut mixture into the egg mixture stirring. Add enough milk to give a soft dropping consistency.

Spoon into the paper cases and bake for 25-30 minutes until risen and firm to the touch. Place on a wire rack to cool completely.

For the topping: mix the cornflour with the sugar and egg yolk until smooth. Heat the milk in a pan until hot, but not boiling. Pour the hot milk into the egg yolk mixture and stir until smooth. Return the mixture to the pan and heat, stirring all the time until the custard has thickened. Remove from the heat and leave to cool, stirring occasionally, to prevent a skin forming.

Beat the butter until creamy. Sift in the icing sugar and beat well. Beat in the cool custard and the vanilla until smooth. Chill to firm the mixture.

Spoon into a piping bag and pipe onto the cooled cupcakes.