Ingredients
Butter cream
Cakes
Decorations
Method
1.Preheat oven to moderate, 180°C. Line a 12-cup muffin tray with paper patty cases of choice.
2.To make butter cream, in a bowl, beat butter using an electric mixer until very pale. Gradually add half icing sugar until combined. Beat in milk and remaining icing sugar until smooth.
3.Spoon cake mixture evenly into case until 2/3 full. Bake for 15-20 minutes, until cooked when tested with a skewer. Cool in pan for 5 minutes, before turning onto a wire rack to cool completely.
4.To make decorations, line an oven tray with baking paper. Working quickly, tint melted chocolate with pink colouring and fill piping bag. Pipe 2cm rounds onto tray. You will need 48. Tap tray firmly on bench to smooth out rounds. Set aside for 20 minutes, until firm.
5.Spread cooled cakes with butter cream. Arrange 4 or 5 M&M’s down the centre of each. Position 2 chocolate wings on either side. Press two pieces of liquorice into one end to form antennae.