Prep time: 45 mins (including decorating)
Coking time: 25 mins
Total time: 1 hr 10 mins
Disposable piping bag
Large star nozzle
Guideline Daily Amount for 2,000 calories per day are:
70g fat, 20g saturated fat, 90g sugar, 6g salt.
To make it easier to fill the cornets, put the cake mixture into a disposable piping bag and snip off the end. Then pipe the mixture evenly into each cornet.
- 12 wafer cup cornets
- 125g unsalted butter, softened
- 125g caster sugar
- 1 vanilla pod, cut in half and seeds reserved
- 2 eggs
- 125g self-raising fluor
- 3 tbsp milk
- 1 quantity buttercream (see below)
- multi-coloured sugar strands
- 3 flake bars, each cut into 3 lengths
- Stand the cornets in a 12-hole muffin tin - one in each muffin hole.
- Whisk the butter, sugar and vanilla seed together using an electric hand whisk or beat with a wooden spoon until pale and creamy. Gradually whisk in the eggs until just combine. Add the flour and milk and whisk again until combined and fluffy.
- Divide between the cornets and bake in the oven for 20-25 minutes until golden and risen. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to go cold.
- Put the buttercream into a piping bag with a large star nozzle. Pipe a large swirl, just like a Mr Whippy, on to the top of each cupcake.
- Twist the icing bag and grip between your thumb and index finger. Placethe other hand at the bottom of the bag and use this to guide the tip.
- Applying pressure with your hand at the top of the bag, pipe a star shape in the centre of the cupcake.
- Now, pipe round the star keeping an even pressure as you squeeze. Keep piping in a spiral until the star is completely covered. When you reach the end push down slightly and pull up quickly to finish.
- Decorate with sprinkles or sugar flowers.
- 3 large egg whites
- 250g caster sugar
- pinch of salt
- few drops of vanilla extract
- 300 g unsalted butter, softened
- Tip the egg whites into a bowl and add the sugar and salt. Place the bowl over a pan of simmering water and stir until the sugar dissolves completely.
- Remove the bowl from the heat and whisk the mixture, preferably using a table-top mixer, until it becomes a thick meringue and whisk in the vanilla extract.
- Cut the butter into chunks and whisk it in - the mixture may collapse and go runny, but keep whisking it at full speed and it will combine together to give a fluffy buttercream.