- For the cupcakes
- 2 eggs
- 1 cup self-rising flour (sifted)
- 0.333 cup Almond flour
- 1 teaspoon Baking powder
- ½ cup butter (softened)
- ½ cup sugar
- ½ teaspoon vanilla extract
- 2 tablespoons milk
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole bun tin.
Put all the cake ingredients in a mixing bowl and beat well until smooth.
Spoon the mixture into the paper cases and bake for 15-20 minutes until golden and springy to the touch. Remove from the tin and place on a wire rack to cool.
For the icing: sift the icing sugar into a bowl and beat in enough water to give a smooth thick icing. Beat in the vanilla until smooth.
Spoon the icing onto the cakes and sprinkle with sparkling sugar. Leave to set.
To decorate: roll out the green sugarpaste on a surface lightly dusted with icing sugar. Cut out as many small holly leaves as possible. Pile the leaves onto the cakes, curling them slightly.
Roll pieces of red sugarpaste into small balls for the 'berries' and place on the cakes.