Ingredients

  • 225g unsalted butter, softened, plus 250g for the buttercream, plus extra for greasing (500g total)
  • 225g caster sugar
  • 4 medium eggs
  • 225g self raising flour
  • 100ml milk, plus 1 tablespoon
  • 2 teaspoons vanilla extract
  • 3 tablespoons cocoa powder
  • 150g icing sugar
  • Honeycomb pieces, to decorate
  • 12 cake frills

Method

  1. 1

    Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease a 12 hole muffin tin.

  2. 2

    Beat the 225g of the butter with the caster sugar until light and creamy. Add the eggs, one at a time, mixing well.

  3. 3

    Fold in the flour and stir through the 100ml of milk and 1 teaspoon of the vanilla extract until the mixture is smooth. Spoon half the mixture into another bowl and stir in the cocoa and remaining milk.

  4. 4

    Add a large spoonful of both cake mixtures into each muffin tin, then drag a skewer (or teaspoon handle) through a few times to create a marbled effect. Bake for 25-30 minutes until springy, then leave to cool.

  5. 5

    For the buttercream, beat the remaining softened unsalted butter and icing sugar together with an electric whisk until creamy. Add the remaining vanilla extract and beat again.

  6. 6

    Use a piping bag to pipe onto the cakes. Sprinkle over the honeycomb pieces and wrap in cupcake frills for an extra decorative touch.

Nutritional Details

Each serving provides
  • Energy 2211kj 528kcal 26%
  • Fat 36.0g 51%
  • Saturates 22.0g 110%
  • Sugars 36.0g 40%
  • Salt 0.3g 5%

% of the Reference Intakes

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