Servings 12 / Prep time 25 mins / Cook time 18 mins

Cupcakes

1. Preheat the oven to 160°C fan and line a cupcake tray with 12 small cases.
2. Cream together the caster sugar and butter in a bowl until light and fluffy.
3. Add the eggs one at a time, mixing well in-between each.
4. Mix in the milk, flour and vanilla extract.
5. Fill each case approximately 2/3 full and bake in the oven for 18-20 mins.
6. Leave the cupcakes in the tray for 5 mins, then remove and cool on a wire rack.

Buttercream

1. With a handheld or stand mixer, beat the butter for 3-5 mins until pale and fluffy.
2. Add half the icing sugar and beat again until combined. Repeat for the rest of the icing sugar adding the candy floss flavouring and milk at the same time.
3. Beat the buttercream for 5 mins.
4. Split the buttercream in two and colour one half pink and the other half blue.
5. Lay out a large piece of cling film on your worksurface.
6. Add a thick row of pink buttercream down the middle and then add a row of blue buttercream directly next to it.
7. Roll up the cling film tightly and twist each end.
8. Cut one end of the cling film and insert the wrapped buttercream (open end down) into a piping bag fitted with your chosen nozzle (we used a 1M).
9. Pipe the buttercream onto the cupcakes.
10. Just before serving, wrap candy floss around the top of white drinking straws and insert them into the middle of each cupcake (optional).