Cake mix

  • 250g Carnation condensed milk or Carnation condensed milk light
  • 125g plain flour
  • 1 egg
  • ½ tsp vanilla extract
  • 85g buttery spread* minimum 70% fat spread
  • 1 ½ tsp baking powder

Icing and filling

  • 225g icing sugar
  • 60g buttery spread* minimum 70% fat spread
  • A few drops of vanilla extract
  • 1-2 tbsp Carnation condensed milk or Carnation condensed milk light
  • A few drops of pink food colouring
  • 50g mini chocolate beans
  • 6 tsp hundreds and thousands
  • A few drops of yellow food colouring


  1. 1

    Preheat oven to 180°C (160°C for fan ovens), Gas Mark 4. Place the flour, condensed milk, egg, vanilla, buttery spread and baking powder in a large bowl and using an electric whisk, beat together until pale and fluffy.

  2. 2

    Spoon mixture equally between the muffin cases. Bake for 15-18 minutes until springy and golden. Allow to cool. Beat icing sugar, buttery spread and vanilla with enough condensed milk to make a smooth creamy icing.  

  3. 3

    Using a sharp knife, cut a circle into the centre of the cupcakes to create a little pocket about 2.5cm deep. Set aside the cone shaped pieces. Divide the chocolate beans between the holes. Slice off a little of the cake from the cone so that it can fit on top of the filling. 

  4. 4

    Divide the icing between 2 bowls and beat a little colouring into each. Spoon the buttercream into a piping bag, a colour at a time, making sure one colour sits down one side and the other colour sits down the opposite side of the piping bag. Pipe on top of each cake.

Nutritional Details

Each serving provides
  • Energy 1277kj 305kcal 15%
  • Fat 11.7g 17%
  • Saturates 4.0g 20%
  • Sugars 36.8g 41%
  • Salt 0.42g 7%

% of the Reference Intakes

Typical values per 100g: Energy 1796kj/429kcal

Each serving provides

46.1g carbohydrate 0.5g fibre 3.5g protein

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