- For the cupcakes
- 2 eggs
- 1 cup self-rising flour (sifted)
- ½ teaspoon Baking powder
- ½ cup butter (softened)
- ½ cup superfine caster sugar
- 1 teaspoon vanilla extract
- Food coloring (green, blue, yellow)
- To decorate
- 1 cup blue Sugar paste
- powdered sugar
- 3 tablespoons Apricot Jam (warmed)
- black Sugar paste
- yellow Sugar paste
- red Sugar paste
- pink Sugar paste
- white Sugar paste
- 3 tubes piping icing (red, blue, white)
How healthy are the main ingredients?egg
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas4. Place 10 paper cases in a bun tin.
Put all the ingredients into a mixing bowl and whisk with an electric whisk until well combined. Alternatively beat well with a wooden spoon.
Divide the mixture between 3 bowls and stir a few drops of food colouring into each bowl.
Spoon each mixture into the paper cases and swirl lightly together with a skewer. Bake for about 20 minutes until golden and springy to the touch. Cool in the tin for a few minutes, then place on a wire rack to cool completely.
Roll out the blue sugarpaste on a surface dusted with icing sugar. Cut out small rounds with a crimped- edged cutter, slightly smaller than the diameter of the cakes.
Brush the tops of the cakes with a little apricot jam and attach the sugarpaste rounds.
Shape the remaining sugarpastes into pencils, fruits, paper sheets, blackboard, etc. Use the piping icings to pipe letters and writing on the blackboards and paper sheets. Leave to dry.