How to make coffee-cup cupcakes

Bake the vanilla cupcakes according to the packet instructions. For this recipe I used four cupcakes.

Ice three cupcakes with the white butter icing.

Dust two of the iced cupcakes with cocoa powder.

Pipe a swirl pattern with the chocolate syrup on another iced cupcake.

Using a skewer, draw lines from the middle of the swirl outwards to create a coffee pattern.

On the third cupcake, pipe a checked design.

For the fourth cupcake, sprinkle some cocoa powder on the bench surface. Knead your fondant on the cocoa powder to make it squishy and to give it a brown colour.

Cut a circle out using a cookie cutter.

Lightly press the fondant onto the top of the non-iced cupcake.

Cut a white and a pink marshmallow in half.

Stick them to the top of the cupcake to make it look like a hot chocolate.

This is what you should have so far.

Clean all the cocoa powder off your bench and sprinkle it with icing sugar.

Place a handful of fondant onto the icing sugar.

Roll out the fondant using a rolling pin.

Cut the sides off to make a rectangle.

Wrap the fondant around the edge of your cupcake.

Group the fondant at the base of the cupcake.

Cut off the excess fondant

For the handle, cut a thin rectangle out of the fondant.

Stick it to the side of the cup.

Place the cupcake on a saucer.

Repeat steps 13 to 22 for the rest of your cupcakes.