• 125 g (4 oz) plain flour
  • 125 g (4 oz) caster sugar
  • 125 g (4 oz) soft margarine
  • 1½ teaspoons baking powder
  • 1½ teaspoons vanilla essence
  • 2 eggs
  • 125 g (4 oz) icing sugar, sifted
  • ½ teaspoon vanilla essence
  • 4 teaspoons water
  • a few drops of yellow, green and pink food colouring
  • jelly beans, to decorate

Put all the cupcake ingredients in a mixing bowl or a food processor and beat until smooth. Spoon the mixture into foil cake cases arranged in a greased 12-hole deep muffin tin. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 15–18 minutes until well risen and the cakes spring back when gently pressed with a fingertip. Leave to cool in the tin.

Make the topping. Mix together the icing sugar, vanilla and enough of the water to make a smooth icing. Divide the icing among 3 bowls and colour each batch differently. Turn the cakes out of the tin, ice them and decorate with jelly beans. Leave for 30 minutes for the icing to set.

Like This? Try These
More on Food