You will also need a 12 hole muffin tin and cupcake or muffin cases.
1. Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.
2. Put the cupcake ingredients in a bowl and beat (use an electric hand mixer if you have one!) until light and creamy.
3. Put the cupcake cases into the tin and spoon in the mixture. Bake for about 15-18 minutes until springy. Cool slightly then lift out onto.
4. When cool, beat the icing sugar, cocoa powder, butter and vanilla with enough condensed milk to make a thick icing. Spread or pipe onto the cakes. Finish with a few mini Smarties!
TIPS: Look out for other fun ways to decorate your cakes – try edible glitter, sugar shapes or sprinkles.
*recipe is based on 70% fat buttery spread.
Recipe courtesy of Carnation