Ingredients
Method
1.Preheat oven to 170°C (150°C fan-forced). Line 12-hole (⅓ -cup/80ml) muffin pan with paper cases.
2.Stir butter, chocolate, sugar, syrup and milk in small saucepan over low heat until smooth. Transfer mixture to medium bowl; cool 15 minutes.
3.Whisk sifted flours into chocolate mixture, then whisk in egg.
4.Drop ¼ cups of mixture into paper cases. Bake about 30 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
5.To make butter cream; beat butter in small bowl with electric mixer until as white as possible; beat in sifted icing sugar and milk, in two batches. Tint butter cream white with food colouring. Spread cold cakes with butter cream.
6.Split jelly beans in half lengthways, position on cakes. Use writing icing to pipe toes.
You can use any coloured jelly beans you like. Choose a writing icing to match the colour of the jelly beans.
Note
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