for 12 cakes
- For the cupcakes
- 1.333 cups self-rising flour (sifted)
- 2 teaspoons Baking powder
- 1 cup butter (scant)
- 4 eggs
- 1 cup caster sugar (scant)
- 3 tablespoons milk
- ½ cup Almond flour
- 1 teaspoon vanilla extract
- For the decoration
- 2 cups white Sugar paste
- 24 green Sweets
- powdered sugar
- black powdered Food coloring
- 12 blue Sweets
- red licorice strip (cut into 12 pieces)
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
Put all the cake ingredients into a mixing bowl and whisk with an electric whisk until smooth. Alternatively beat well with a wooden spoon.
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.
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.
Attach the green sweets for the 'eyes'. Brush on a little icing sugar and black food coluirng as in the photo.
Attach the blue sweets in the centre of the cakes. Add red liquorice strips to form a smiley 'mouth' on each cake.