With loads of lovely edible sparkly sprinkles and decorations for cakes, you can really go to town creating these festive cupcakes!

Basic cup cake recipe (makes 12):

• 100g (4 oz) butter
• 100g (4 oz) caster sugar
• 2 medium eggs
• 100g (4 oz) self-raising white flour

Butter cream:

• 110g (4 oz) butter
• 225 (6oz) icing sugar
• 55g (2 oz) chocolate powder

Method

1. Line your bun tin tray with paper cases .
2. Cream the butter and sugar together until fluffy  Gradually beat in the eggs, a little at time and then fold in the flour.
3. Half-fill the paper cases. Bake at 190C (375F) Mark 5 for 15-20mins. Cool on a rack.
4. Meantime, make the buttercream by beating the butter until it is fluffy.
5. Sieve the icing sugar and chocolate powder and gradually stir into the butter adding a little milk if the mixture is too stiff.
6. Once the cakes have cooled, apply the butter cream liberally to the top of the cakes.

Suggested toppings:

• We found some lovely edible metallic Christmas tree sprinkles which we sprinkled onto the cakes and topped with a dusting of icing sugar to give a snowy alpine look.
• An alternative idea is to sprinkly the cakes with edible silver stars and glitter.