INGREDIENTS

■ 100g unsalted butter

■ 90ml water

■ 25g golden syrup

■ 60g caster sugar

■ 70g dark brown sugar

■ 1 egg

■ 60g Nestle Top’n’Fill

■ 100g white chocolate

■ 100g plain flour

■ 50g self raising flour

METHOD

1. Preheat oven to 160 degrees.

2. Place water and butter in a heatproof bowl over simmering water until butter has melted. Remove from heat and add white chocolate, stirring until combined.

3. Place golden syrup, sugars, egg and Top’n’Fill in a bowls and whisk until combined. Add this to the white chocolate mix, followed by the sifted flours, and stir until combined.

4. Spoon mixture into baking cups ( full) and place into the preheated oven for 16-18 minutes until they spring back when pressed. Allow to cool completely before decorating

BUTTERCREAM ICING

INGREDIENTS

■ 170g unsalted butter

■  tsp vanilla extract

■ 350g pure icing sugar

■ 30ml cooled boiled water

■ green gel food colouring

METHOD

1. Beat butter until pale and fluffy. Add vanilla and water and beat slowly until combined. Add icing sugar  cup at a time, turn mixer up to high speed and beat until smooth and pale. Add enough green colouring to get the desired colour.

Decorations: I have used edible red pearls, white non-pareils, gold edible glitter and gold stars. You can find these at Spotlight, cake decorating stores, and online, or various others at supermarkets.