Holiday Cupcakes

For the cupcakes: heat the oven to 180°C / 350°F. Place paper cases in a 12 hole cupcake tin.

Cream the butter and sugar in a mixing bowl until light and creamy.

Add the eggs gradually, beating well. Stir in the clementine zest.

Sift in the flour and baking powder and gently fold into the mixture. Stir in the vanilla.

Spoon into the paper cases and bake for 12-15 minutes until springy to the touch. Place on a wire rack to cool.

For the frosting: sift the confectioners’ sugar into a bowl and gradually stir in the lemon juice and water until smooth and thick.

Spoon a little frosting on each cake and smooth level with a palette knife.

For the decoration: roll pieces of the brown sugarpaste into 24 thick oval shapes to form the 2 sections of the reindeer' faces'. Dampen with a little water and attach to the frosting. Shape the ears and mark the centres with a cocktail stick or sharp knife. Attach to the faces. Shape the scraps of remaining sugarpaste to form the hair and place at the top of the' faces'.

Roll out the cream sugarpaste on a surface lightly dusted with confectioners' sugar. Shape 12 pieces for the 'antlers' and mark with a cocktail stick. Attach to the 'faces' with a little water.

Roll the red sugarpaste into 12 thick oval shapes for the 'noses' and place on the 'faces'. Add 2 white candies to each 'face' for the 'eyes' and top with 2 black candies. Press a licorice piece into the bottom of