Teddy Bear Celebration Cakes

For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 24 mini muffin tins.

Sift together the flour, cocoa, baking powder and salt and set aside.

Whisk together the egg, sugar, milk and melted butter in a mixing bowl.

Sift in the flour mixture and mix until just combined. Fold in the chopped chocolate.

Spoon into the paper cases and bake for about 10 minutes until just firm to the touch. Cool in the tins for 5 minutes then place on a wire rack to cool completely.

For the chocolate buttercream: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water, stirring once. Leave to cool.

Beat the butter and icing sugar in a bowl until creamy. Beat in the melted chocolate until smooth. Set aside to cool and thicken.

Spoon into a piping bag and pipe a whirl on top of each cake. Sprinkle with baubles.

To decorate: roll out the blue sugarpaste thinly on a surface dusted with icing sugar. Cut out 24 small rounds with a scallop edged cutter, slightly smaller than the diameter of the cakes.

Roll out the pale blue sugarpaste as before. Cut out 24 teddy bear shapes with an embossed teddy bear cutter,

Brush the blue rounds lightly with water and attach the teddy bears.