1. In a bowl, cream together the 110g grams of butter and caster sugar. Crack your eggs in a separate bowl and beat slightly, then add the eggs to the mixture and mix.

2. Add the self-raising flour and whisk until combined.

3. Line your cupcake tray with cupcake or muffin cases. Spoon a heaped table spoon of batter into each cupcake case. Keep ¼ of the batter for your coffee sponge.

4. In a mug, mix the coffee granules and boiling water until the granules are dissolved fully. Add this coffee mixture into the remaining batter and mix until combined.

5. Spoon this coffee batter (2/3 tbsp level) into the remaining empty cupcake cases

6. Bake at 180C for 20 minutes.

Fondant Icing

1. In a separate bowl mix together the butter and icing sugar together. Add a few drops of green food colouring.

2. Colour your fondant icing red. Roll out the icing to 2-3mm thickness and cut small circles.

3. Once your cupcakes have cooled down, remove the cupcakes from their cases and cut in half.

4. Remove the coffee sponge from their cases and cut to make sure they are level.

5. Assemble your burger. Put one half of the vanilla sponge on the bottom, then a coffee sponge layer. Pipe a layer of green buttercream and top with a red fondant circle and finish with the top cupcake half.

6. Brush a thin layer of honey on the top and sprinkle some sesame seeds.