Ingreadient :

• 200g butter
• 200g caster sugar
• 200g Sr flour
• 4 eggs
• Splash of vanilla extract
• 200g softened butter
• 400g condensed milk
• 200g icing sugar, sieved
• 75ml fruit puree
• Selection of boiled sweets

Direction :

1. Preheat the oven to 180c.
2. To make the cakes, beat the butter, vanilla and sugar in a Kitchen Aid until white. Add the eggs and then fold in the flour.
3. Line a muffin tray with cup cake cases and fill using an ice cream scoop. Bake for 15 minutes then allow to cool.
4. Place the sweets into a mini food processor, blitz until fine and spoon onto a lined baking tray in shards. Bake in the oven for 4 to 5 minutes, take out and cool.
5. To make the icing, whisk together the butter, icing sugar, condensed milk and puree and fill a piping bag with a star nozzle.
6. Pipe the buttercream into the centre of each cake top with sweets, shards and sprinkles.