St. George Cross Cupcakes

Step 1: Heat the oven to 180°C (160°C Fan, Gas Mark 4). Line a cupcake tray with red Fun Baking Cases.

Step 2: Sieve the flour, add the Baking Powder, Bicarbonate of Soda and salt, set aside.

Step 3: Using an electric hand whisk beat together the eggs and the sugar until they are pale yellow and thick. Gradually add the vegetable oil , Natural Vanilla Extract and soured cream, whisking all the time on a low speed.

Step 4: Finally add the flour and other dry ingredients, and continue whisking until the batter is smooth. Divide the batter between the baking cases, filling each half full.

Step 5: Bake for around 15 minutes in centre of oven until they are golden and a small skewer inserted in the centre comes out clean. Allow to cool slightly in tins, then remove from tins and cool completely before decorating.

Step 6: Once cool, brush a little apricot jam on to the top of each cake.

Step 7: Roll out white Regal-Ice to 5mm thick. Use a round biscuit cutter to cut a circle a similar size to cake top from the icing. Place circle on top of cake, gently press into place.

Step 8: Roll red Regal-Ice to 1.5mm thick. Use a ruler to guide knife and cut strips about 3mm wide.

Step 9: Brush a thin line of water across centre of cake, lay on a strip of red icing and then trim to fit.

Step 10: Brush water on either side of the red line, at right angles to it, add 2 small strips of red icing on top and trim to fit.