Additional Ingredients

To Decorate:

250 grams	Fondant Icing (Silver Spoon) Sugar
100 grams	Natural Glace Cherries (Billington's)
	Coloured Choco Beans (Silver Spoon Create)
	Red Designer Icing (Silver Spoon Create)

How to make Red Nose Cupcakes

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1. Preheat the oven to 170c, /fan oven 150c, /Gas Mark 5. ( see tip below) Line a cup cake tin with cup cake cases (see tip below)
2. Make sure your butter is nice and soft. If your butter is cold it will be harder to beat. If liked, warm it for a few seconds in the microwave until it is soft but not melted. If you are not able to warm your butter, you could try warming your mixing bowl and the sugar in the oven for 5 minutes instead.
3. Add the caster sugar to the butter and using a wooden spoon (or even easier, use an electric hand held whisk or kitchen mixer) beat the butter and sugar until it is really smooth and creamy, it is ready when the mixture has become paler in colour and is really light and emulsified, this will help give you fluffy cup cakes.
4. Beat the eggs together lightly with a fork, then add a drop at a time to the butter and sugar mixture, beating really well until the mixture is emulsified, before adding the next bit of egg, If your eggs are at room temperature they will mix in much easier than if they are cold, as this can cause the mixture to curdle. If this happens ( it looks a bit separated and watery) don\'t worry, just beat in a tablespoon of the flour and continue. Your cup cakes may not be quite as light, but it doesn\'t make a huge difference.
5. Using a large metal spoon fold in the vanilla extract, milk and flour, lifting the mixture in a figure of eight to scoop up the flour and fold it in. Do this as lightly as you can to keep all the air in your mixture.
6. Using a dessert spoon, place a rounded spoonful in each cake case. Bake for about 15-18 minutes, but check after 15 minutes. The cakes should be evenly browned, and just feel firm and springy when you touch them in the centre.
7. Allow to cool for 5 minutes then remove from the tin and allow to cool completely.
8. The cakes will keep for 1 week in a cake tin or 1 month if frozen
9. To decorate Make up the fondant icing sugar with 3 tbsp water as directed on the packet.
10. Dip each cupcake into the icing and allow the icing to flow over the cakes. top with brown coco beans for eyes, a red glacé cherry nose and pipe red designer icing for the mouths.

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