for 12 cakes
- For the cupcakes
- ½ cup butter
- ½ cup caster sugar (superfine)
- 2 eggs
- 1 cup self-rising flour (heaped)
- ⅙ cup Almond flour
- ½ teaspoon Almond extract
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Put the butter, sugar, eggs, flour and baking powder into a mixing bowl and beat with an electric whisk for 1-2 minutes until the mixture is light and well mixed. Lightly fold in the ground almonds and almond extract.
Spoon into the paper cases and bake for 20 minutes until risen and golden. Leave in the tin for a 5 minutes, then place on a wire rack to cool.
For the frosting: sift the confectioners’ sugar into a bowl and gradually stir in the hot water until
smooth and thick. Stir in a few drops of food colouring.
Spoon the frosting on the cakes, allowing it to trickle down the sides. Sprinkle with the sugar crystals and decorate with sugar hearts and stars before the frosting sets.