Two-tone Vanilla Cakes

For both cakes: preheat the oven to 160°C (140° fan) 325°F gas 3. Grease a 12 hole muffin tin. Grease a 20cm|8" square baking tin.

For the chocolate cake: put all the ingredients into a mixing bowl and whisk with an electric whisk until smooth. alternatively, beat well with a wooden spoon.

Pour into the square tin and bake for about 20 minutes, until a skewer or wooden cocktail stick inserted into the centre comes out clean. Cool in the tin for 5 minutes, then place on a wire rack to cool completely. Chill until ready to cut.

Cut the chocolate cake into 12 stars with a 5cm|2" star-shaped cutter.

For the cupcakes: put all the ingredients into a mixing bowl and whisk with an electric whisk until smooth. alternatively, beat well with a wooden spoon.

Spoon about 2 tablespoons of the plain mixture into the tins. Stand the stars pointing down into the mixture.

Spoon more plain mixture on either side of the stars, making sure that the mixture reaches roughly halfway up the paper cases, high enough to support the stars, (the mixture will rise) then more mixture over the top of the stars.

Bake for 20-25 minutes until golden and risen. Cool in the tins for 10 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. Remove from the heat and set aside to cool slightly.

Beat the butter in a bowl until soft. Sift in the icing sugar and beat until smooth. Beat in the melted chocolate and milk until creamy and smooth. Chill until the mixture has become firm enough to pipe.