The cupcake and icing recipes are from the Hummingbird Bakery Cookbook. They’re easy and they work every time. In addition to the cupcakes and chocolate icing, you’ll need raspberry jam and some desiccated coconut.
120g plain flour
1 1/2 tsp baking powder
1 tsp vanilla essence
Preheat the oven to 170C/325F.
Mix the flour, sugar, butter, baking powder and salt in a food processor until the mixture is sandy in texture. Add half the milk and mix until it’s combined. Whisk together the egg, the other half of the milk and the vanilla essence, then pour this into the food processor and mix for two minutes (use a timer as you don’t want to overmix). Spoon the mixture into paper cases or cupcake tins (about half to two-thirds full) and bake for 20-25 minutes. Put on a wire rack to cool.
Chocolate buttercream icing
300g icing sugar
40g cocoa powder
Blend the icing sugar, cocoa and butter in a food processor until well mixed. Add the milk a little at a time. Beat until light and fluffy.
Bringing it all together
When the cupcakes are cool, cut the heads off, spread with jam and stick back together. Make the buttercream icing and spread on top. Dip the freshly iced top of the cupcake into a small bowl of desiccated coconut.