Instructions

Step 1
Preheat oven to 180C/160C fan-forced. Line a 12-hole (1/3 cup-capacity) muffin pan with paper cases.
Step 2
Using an electric mixer, beat butter, vanilla, brown sugar, eggs, milk, flour and salt on low speed until combined. Increase speed to high. Beat for 2 to 3 minutes or until pale and creamy.
Step 3
Divide mixture evenly among paper cases. Bake for 20 to 22 minutes or until cakes spring back when lightly pressed. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely.
Step 4
Make Buttercream Using an electric mixer, beat butter until light and fluffy. Gradually add icing sugar, beating constantly until combined. Add milk. Beat until well combined. Divide mixture among 3 separate bowls. Add caramel spread to 1 portion. Stir until well combined. Add vanilla to 1 remaining portion. Stir until well combined. Add cocoa to remaining portion. Stir until well combined.
Step 5
Using a small sharp knife, cut each jersey caramel into 4 slices through the layers. Place 1 piece on a chopping board with 1 point facing towards you. Using a small rolling pin, roll out until 1mm-thick. Trim edges, if necessary, to form an ear shape. Repeat with remaining jersey caramel pieces. Trim about 3mm from the top of each thickshake lolly, then cut in half lengthways. Using the picture as a guide, score the uncut side lengthways to form a tongue.