Preheat oven to 180°C (160°C for fan ovens), Gas Mark 4. Place the flour, condensed milk, egg, vanilla, buttery spread and baking powder in a large bowl and using an electric whisk, beat together until pale and fluffy.
Spoon mixture equally between the muffin cases. Bake for 15-18 minutes until springy and golden. Allow to cool. Beat icing sugar, buttery spread and vanilla with enough condensed milk to make a smooth creamy icing.
Using a sharp knife, cut a circle into the centre of the cupcakes to create a little pocket about 2.5cm deep. Set aside the cone shaped pieces. Divide the chocolate beans between the holes. Slice off a little of the cake from the cone so that it can fit on top of the filling.
Divide the icing between 2 bowls and beat a little colouring into each. Spoon the buttercream into a piping bag, a colour at a time, making sure one colour sits down one side and the other colour sits down the opposite side of the piping bag. Pipe on top of each cake.
All information is provided by Nestle Carnation.