Preheat the oven to 180˚C/ 160˚C fan/ gas mark 4.  Put the Cupcake Cases in 12 muffin tins.

Put margarine, sugar, self-raising flour, vanilla, and eggs in a mixing bowl. Whisk together until creamy and light in texture and colour.

Divide the mixture equally between the muffin cases and smooth over the tops. Bake for about 20-25 minutes until risen, golden brown and just firm to the touch. Transfer to wire racks to cool completely.

Lightly beat the butter and vanilla in a bowl until softened. Gradually add the icing sugar and mix well. Put the buttercream in to a piping bag fitted with a plain circle nozzle.

Once the cupcakes have cooled, take a sharp knife and cut the top of the cupcake to make them flat. 

Pipe a circle of buttercream, leaving a 2inch gap from the edge. Place the cupcake flat down on greaseproof paper, and gently flatten down, until the buttercream reaches the edge of the cupcake. Repeat with all of the cupcakes, and then place in the freezer for 15 minutes 

After 15 minutes, take out the freezer, and gently peel the cupcakes from the greaseproof paper. Allow the cupcakes 10 minutes to come to room temperature.   

Tip the hundreds and thousands sprinkles from the Bright and Bold sprinkle mix, into a bowl. Dip the top edge off the cupcakes into the sprinkles, and repeat with all 12. 

Using the chocolatey decorating icing, pipe a Frida face on top of the cupcake. Finish the cupcakes with the chocolate flowers.