‘99 Ice Cream’ Cupcakes

Adding the traditional chocolate flake to these fun cupcakes makes them look all the more convincing. Hands-on time 30min, plus cooling. Cooking time about 35min. Makes 12 FOR THE CUPCAKES  150g light muscovado sugar  150g unsalted butter, softened  2 large eggs, lightly beaten  100g self-raising flour

 40g cocoa powder, sifted  1½tsp vanilla extract  12 flat-bottomed ice cream cones, we used Askeys FOR THE ICING AND DECORATION  100g white chocolate, chopped  150g unsalted butter, softened  150g icing sugar, sifted  75ml double cream

 2tsp vanilla extract

 3 x 20g Cadbury Flakes

1 Preheat oven to 180°C (160°C fan) mark 4. Put all the cupcake ingredients (except the cones) into a large bowl, pour in 50ml just-boiled water and beat with a handheld electric whisk for 1min, until smooth. Divide evenly between the cones and arrange the cones in a large roasting tin, spaced apart.

2 Bake for 25-30min, or until a skewer inserted into the centre of the cakes comes out clean. Leave them to cool completely in the tin.

3 When the cakes have cooled, make the icing. Melt the white chocolate in a small heatproof bowl set over a small pan of barely simmering water (don’t allow the bottom of the bowl to touch the water). Remove bowl from the heat and set aside to cool for 5min, until just room temperature but still melted.

4 In a large bowl, using a handheld electric whisk, beat the butter, icing sugar, double cream and vanilla, until smooth and combined. Add the cooled chocolate and beat for 1min, until pale and silky.

5 Scrape the icing into a piping bag fitted with a large star-shaped nozzle and pipe swirls on to the cooled cakes, to resemble a ‘99 ice cream’.

6 Halve the Flakes to make 2 short pieces, then cut the halves lengthways to make 12 strips. Push a Flake into the icing on each cupcake and serve.

PER CUPCAKE 457cals, 5g protein, 30g fat (18g saturates), 42g carbs (32g total sugars), 1g fibre

TO STORE The iced cupcakes are best eaten on the day, but can be stored in an airtight container in the fridge for up to 2 days. Allow to come up to room temperature before serving (the cones will soften slightly).