Makes 24, Prep and Cook: 1 hour
175g unsalted butter, chopped 1½ cups water 1½ cups caster sugar ¼ cup cocoa powder 1 tsp bicarbonate of soda 3 eggs, lightly beaten 2 cups self-raising flour 24 lolly strawberry clouds and
24 lolly blueberry clouds
FROSTING 550g unsalted butter, chopped,
at room temperature 5½ cups icing sugar mixture 1 tblsp milk Green liquid food colouring, to tint
1 Line two 12-hole muffin pans (¹⁄³-cup capacity) with paper cases. 2 Combine butter, water, sugar and sifted cocoa and soda in a large saucepan. Stir over a medium heat until sugar is dissolved and butter is melted. Bring to boil. Transfer to a large bowl. Stand, whisking occasionally, until cooled. 3 Whisk in eggs and flour until smooth. Pour evenly into paper cases (about 2 tblsps in each). 4 Cook in a moderately slow oven (160C) for about 20 to 25 minutes, or until cooked when tested. Stand in pans for 5 minutes. Transfer to wire racks to cool. 5 To make frosting, beat butter in a large bowl of an electric mixer until pale and creamy. Beat in ½ cup sugar at a time until smooth. Beat in milk. Tint green. 6 In two batches, pipe frosting onto cupcakes in a spiral pattern, starting from the edge, using a piping bag fitted with a 15mm plain nozzle. 7 Cut lolly clouds in half crossways. Arrange on cupcakes, as pictured.