These are soft and moist and delicious, and the polka dot is a fun surprise for kids and adults alike.

Makes 12

Polka dots

You’ll need a 12 hole cake pop mold

85g (2/3 cup) all-purpose (plain) flour
1/2 tsp baking powder
1/8 tsp salt
50g (1/4 cup) granulated (white) sugar
40g (1/3 stick) butter, room temperature
1 large egg
60ml (1/4 cup) milk
1 tsp vanilla extract

Preheat oven to 175°C (350°F) and prepare your cake pop pan as per the manufacturer’s directions.

Whisk together flour, baking powder and salt in a bowl.

In a second bowl, beat together sugar and butter until pale and fluffy. Add egg and mix well, then add vanilla and mix well.

Alternate adding flour and milk (flour-milk-flour-milk-flour), mixing after each addition until combined.

Spoon batter into the mold, coming right up to the brim.

Fix the top on and bake in centre of oven for 20 minutes. Allow to cool in the mold for a few minutes before removing to a wire rack.

Cupcakes

You’ll need 12 cupcake liners

175g (1 2/5 cups) all-purpose (plain) flour
2 tbsp unsweetened cocoa
1 1/2 tsp baking powder
1/4 tsp salt
100g (1/2 cup) granulated (white) sugar
85g (3/4 stick, 3 oz) butter, room temperature
2 large eggs
120ml (1/2 cup) milk

Preheat oven to 190°C (375°F) and line a muffin pan with 12 paper cupcake liners, or place silicon liners on a baking sheet.

Whisk together flour, cocoa, baking powder and salt in a bowl.

In a second bowl, beat together sugar and butter until pale and fluffy. Add eggs one at a time and mix well.

Alternate adding flour and milk (flour-milk-flour-milk-flour), mixing after each addition until combined.

Spoon a tablespoon of batter into each liner, drop in the vanilla cake balls, then spoon the remaining batter evenly over them, a heaping tablespoon each.

Bake for about 21 minutes in the centre of the oven, until a toothpick comes out clean when inserted into the chocolate part. Remove from pan/baking sheet and cool completely on a wire rack.

Frosting

2 tbsp all-purpose (plain) flour
100g (1/2 cup) granulated (white) sugar
small pinch salt
120ml (1/2 cup) whole milk
115g (1 stick, 1/2 cup) unsalted butter, room temperature
1/2 tsp vanilla essence

12 Maltesers or similar for decoration

Whisk flour, sugar and salt into milk and place over medium heat in a small saucepan. Heat until thickened, whisking constantly – about 8 minutes once it begins to boil. It should have the consistency of thick béchamel and the sugar should be completely dissolved. Pour mixture into a small bowl and cover with plastic wrap pressed to the surface. Set aside to cool completely.

In a mixing bowl or a stand mixer, cream the butter until pale and fluffy. Add vanilla and mix in well.

With the mixer on medium speed, add the cooled milk mixture one tablespoon at a time until fully incorporated and you have a light and fluffy frosting.

Transfer mixture to a piping bag and pipe onto the cupcakes. Top with a Malteser.