Cupcakes

The original recipe had different icing and decorations then what i used . 
At the end of the recipe you will find what i did with them, you can play how ever you want :).

(Original by Mary Berry "Cakes and Bakes")

Makes 12

Cake tin needed:

• a 12-hole muffin tin

Ingredients:

• 100gr (4oz) butter, softened
• 150gr (5oz) self-raising flour
• 150gr (5 oz) caster sugar
• 3 tbsp milk
• 2 large eggs
• 1/2 vanilla extract

For the butter icing:

• 100gr (4oz) butter, softened
• 225gr (8oz) sifted icing sugar
• 1/2 tsp vanilla extract

To decorate:

• plain or white chocolate curls or shavings
• silver hearts
• silver balls
• other colored sweets

Step One

 Preheat the oven to 180 C/160C/4 gas. Put the muffin cases into the muffin tin, so that the cakes keep a good even shape as they bake.

Step Two

 Measure all the cupcakes ingredients into a large bowl and beat until blended and smooth. Spoon evenly between the paper cases.

Step Three

 Bake for 20-25 min or until risen and golden brow. Lift the paper cases out of the tin and cool the cakes on a wire rack until completely cold before icing.

Step Four

 To make the butter icing, beat together all the icing ingredients to give a creamy thick icing, then smooth over the cold cupcakes. If decorating with chocolate curls, allow the chocolate bar to reach room temperature then shave using a vegetable peeler.

I cut the middle of the cupcakes with a apple corer like this 

I used a chocolate topping:melted 75 ml cream mix with 100 gr chocolate chips. Let the topping some minutes to cool down then put in the holes you made.