Gold Praline Topped Cupcakes

Preheat the oven to 190°C (fan 170°C, gas mark 5). Line cupcake trays with 16 cupcake cases.

Place all of the cupcake ingredients in a mixing bowl and beat well until smooth.

Divide the mixture between the cupcake cases, making sure they are no more than two thirds full.

Bake for 15-18 minutes or until well risen and they spring back when gently touched. Leave to cool.

To make the buttercream melt the chocolate in a bowl over a pan of simmering water before leaving to cool slightly. Beat the icing sugar into the softened butter and add the vanilla. Mix in the melted chocolate, adding the milk if required.

To make the praline: gently heat the caster sugar and almonds in a non-stick small frying pan to make a caramel. Try not to stir whilst the sugar is dissolving. Once the caramel has turned a golden colour pour onto non-stick baking parchment or a silicone mat, adding a sprinkle of the edible glitter immediately before leaving to cool. Once cool remove and break into pieces.

To assemble the cupcakes pipe a swirl of icing on top of each cake or smooth icing on with a pallet knife. Place a few shards of the almond praline on top of the icing and serve.