Jellies on the plate …

Mum, I said, there are jellies on the plate!

One, two, three, four, five …

They’re still there, Mum. Look, just over there …

Perhaps she can’t see them. I’m getting worried about this …

Mum … about those jellies …

… the jellies on the plate …

Yes! These jellies! Can I eat one? Please, pleeeeease …

Phew, I was seriously worried for a moment there.

Nibble, gobble, nibble, gobble …

… jellies on the plate!

Jelly Belly Cupcakes (adapted from Mary Berry’s Ultimate Cake Book)

4 oz soft butter or margarine
4 oz caster sugar
2 eggs
3 oz self-raising flour
1 oz cocoa powder
1 tsp baking powder
1 tsp chocolate essence

Preheat the oven to 200 degrees C/400 degrees F. Line about 18 holes in bun trays with paper liners.

Place all the ingredients together in a large bowl and beat well for 2 to 3 minutes until well combined and smooth.

Half fill each paper liner with the batter.

Bake in the preheated oven for 15 to 20 minutes until the cakes are well risen and springy to touch.

Transfer each cake to a wire rack to cool.

Jelly Belly Buttercream

6 oz butter
12 oz icing sugar
a few drops of red food colouring

Beat all ingredients together until smooth.

Spread each cupcake with Jelly Belly Buttercream and decorate with jelly beans. 3 year-olds do this better than adults 😉 .