Nautical Cupcakes

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.

Beat the butter and sugar in a mixing bowl until light and creamy. Gradually beat in the eggs and vanilla until blended.

Sift in the flour and gently stir into the mixture with the milk, until combined.

Spoon into the paper cases and bake for about 20 minutes until risen and springy to the touch. Cool in the tin for 5 minutes then place on a wire rack to cool completely.

To decorate: roll out the blue sugarpaste thinly on a surface dusted with icing sugar. Cut out rounds with a scalloped edged cutter, the same diameter as the cakes.

Brush the tops of the cakes with a little apricot jam and attach the sugarpaste rounds.

Roll out about 1/3 of the white sugarpaste on a surface dusted with icing sugar. Cut out 24 triangles, for the boat sails.

Knead the trimmings and roll out thickly. Cut out 24 very small rounds and remove the centres with a smaller cutter.

Knead red food colouring into the remaining white sugarpaste.

Roll out as before and cut out 12 boat shapes and 12 masts, using a card template. Lightly brush with water and arrange on the cakes.