Christmas Cracker Cupcakes

First up, pre-heat the oven to 180°C/160°C /Gas Mark 4. Line 1 muffin tin with 12 red baking cases. 

Place the margarine and sugar in a large bowl and cream together until light and fluffy.  

Add the eggs and vanilla and beat together until smooth, if the mixture begins to curdle add a spoonful of flour. Sieve over the self-raising flour and beat one more time until combined.  

Divide the mixture between the baking cases. Bake for about 15-20 minutes until risen and golden brown. Allow the cupcakes to cool in the tin for 10 minutes and then transfer to a cooling rack to cool completely. 

Pop your butter into a large bowl and beat until smooth and pale. Add your icing sugar, vanilla and green food colour gel and beat your buttercream until light and fluffy. Add your buttercream into a piping bag fitted with an open star nozzle.  

Once the cupcakes are cooled, take a sharp knife and cut a circle out of the top of each cake at an angle about 2cm from the edge. Remove the circle of sponge and fill with Deck the Halls Sprinkles.