Ingredients
For cakes
For the cupcakes
| 4 cups | self-rising flour sifted |
| 6 teaspoons | Baking powder |
| 3 cups | butter (scant) |
| 12 | eggs |
| 3 cups | caster sugar (scant) |
| 9 tablespoons | milk |
| 1 ½ cups | Almond flour |
| 3 teaspoons | vanilla extract |
For the decoration
| 6 cups | white Sugar paste |
| 72 | green Sweets |
| powdered sugar | |
| black powdered Food coloring | |
| 36 | blue Sweets |
| red licorice strip cut into 12 pieces |
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Directions
1 For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2 Put all the cake ingredients into a mixing bowl and whisk with an electric whisk until smooth. Alternatively beat well with a wooden spoon.
3 Spoon the mixture into the paper cases and bake for 20-25 minutes until golden and risen. Leave in the tins for 5 minutes and then place on a wire rack to cool.
4 For the decoration: roll out the sugarpaste on a surface dusted with icing sugar. Cut out 12 rounds, slighly smaller than the cakes. Dampen the sugarpaste rounds and attach to the cakes.
5 Attach the green sweets for the 'eyes'. Brush on a little icing sugar and black food coluirng as in the photo.
6 Attach the blue sweets in the centre of the cakes. Add red liquorice strips to form a smiley 'mouth' on each cake.
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