Ice cream chocolate chip cupcakes

• 3 large eggs
• 170g butter
• 170g caster sugar
• 170g self-raising flour
• 1 tsp baking powder
• 2 tsp vanilla bean paste
• 150g milk chocolate chips

For the buttercream:

• 120g butter
• 500g icing sugar
• 2 tbsp milk
• 100’ s and 1000’ s sprinkles

Preheat your oven to gas mark 4 and line a 12-hole muffin tin with muffin cases. In a large mixing bowl beat the butter, sugar, and vanilla bean paste together until fluffy and creamy, then beat in the eggs one at a time. Mix in the baking powder and flour, then mix in the chocolate chips. Divide between the cases and bake for 18 minutes.

In another mixing bowl, cream the butter and then sift in the icing sugar in additions. Add the milk to slacken and then place it in a piping bag fitted with a nozzle. Once the cakes are completely cool, pipe a swirl of icing on top of each and sprinkle over the 100’ s and 1000’ s. Serve for a delicious summery treat.