Chocolate and Almond Cupcakes

First of all, begin by creaming the butter and sugar together in a bowl until they're light, pale and fluffy – an electric hand whisk is best for this.

Then beat the egg yolks thoroughly together and add them to the mixture, about a teaspoonful at a time, beating well after each addition. When all the yolks are in, lightly fold in the ground almonds, grated chocolate and milk, using a large metal spoon. Now, in a separate, dry, clean bowl, whisk the egg whites till they reach the soft-peak stage, and then fold them into the rest of the mixture gently and carefully so as not to lose all the air you have whisked in. Finally, add the flour – again, folding that in carefully with a large metal spoon.

Next, put 12 of the paper cases ready in one of the patty tins, then carefully spoon half of the mixture in equal amounts into the paper cases. Now place the tin on the centre shelf of the oven and bake the cakes for 15-20 minutes or until the centres are springy when lightly touched. Allow the cakes to cool. Then repeat with the second batch.

To decorate, melt the white chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bottom of the bowl doesn't actually touch the water. Remove the bowl from the pan and leave to cool for about 5 minutes, then stir in the liquid glucose. Now spread a little of the icing on top of each cupcake and decorate each with a few toasted almonds.

Leave to set and then store in a tin till needed.