Soccer Toffee Muffins

For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.

Sift the flour and baking powder into a mixing bowl. Stir in the sugar.

Whisk together the eggs and oil in a separate bowl until frothy, then slowly whisk in the milk.

Stir into the dry ingredients until just blended. The mixture will be slightly lumpy.

Spoon into the paper cases and bake for about 20 minutes until risen and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the toffee buttercream: heat the sugar, water and salt in a pan over a medium heat, stirring once, until the sugar is dissolved. Continue cooking, but do not stir, until the sugar turns golden amber. Remove from the heat.

Slowly pour the cream into the pan -it will splutter. Heat gently, stirring until combined. Pour the toffee cream into a mixing bowl and leave to cool. Chill for about 40 minutes until cold, stirring occasionally.

Whisk the toffee cream until soft peaks form. Spoon into a piping bag and pipe on top of the cakes. Sprinkle with chopped fudge and chocolate.

Press pieces of green gumpaste into small silicone shoe moulds. Leave to set or freeze briefly until set. Press out of the mould and place a shoe on each cake.

Sift the icing sugar into a bowl and beat in just enough water until smooth and thick enough to pipe.