Vintage-Style Petal Cupcakes
Preheat the oven to 190°C (170°C Fan, 375°F, Gas Mark 5). Line a deep cupcake tin with the Cupcake Cases. In a mixing bowl, beat the margarine with the sugar until pale and creamy.
Gradually whisk in the eggs and the Vanilla Extract then sift the flour and Baking Powder on top. Carefully mix the ingredients together.
Roll out the Regal-Ice Ready to Roll Icing portions separately, each to a thickness of 3mm (1/8th inch) and cut out five, 7cm (2 ¾ inch) round discs of each colour using a crinkle edged cutter, re-rolling as necessary. Gather up the trimmings and set aside.
Spoon the mixture into the Cupcake Cases and bake for 22-24 minutes until golden and risen to the top of the cases. Transfer to a wire rack to cool.
To decorate, lightly dust the work surface with icing sugar. Divide the Regal-Ice Ready to Roll Icing into 3 equal portions. Leaving 1 white, flatten the other 2 portions slightly. Add a few drops of Bright Red Gel Food Colour on top of 1 portion and a few drops of Lime Green Gel Food Colour to the other. Fold the icing over the gel to enclose it and carefully knead it into the icing until the colour is evenly mixed.
Brush the top of the cupcakes lightly with apricot jam or honey and secure a disc of icing on top of each cupcake so that it completely covers the surface of the cake.
Roll out the trimmings thinly and stamp out petal shapes using a 1.5cm (2/3 inch) diameter cutter. Secure the petal shapes on top of the cupcakes by brushing the shapes with a little cooled, boiled water. Pipe the centre detail of each flower with the White Designer Icing.