Crafty Cupcakes

Heat the oven to 180 Celsius, 350 Fahrenheit or gas mark 4. Put a paper case in each hole in the tray.

Sift the flour into a large mixing bowl. Add the margarine, sugar and vanilla essence. Break the eggs into a cup and remove any eggs shell, beat them with a fork and then pour them into the bowl. Stir until you have a smooth mixture.

Spoon the mixture into the paper cases, dividing evenly between them. Bake for 20-25 minutes or until firm and golden on the top.

Leave the cakes to cool in the tray for a few minutes then put them on a wire rack to cool. Meanwhile make the buttercream.

For the buttercream put the margarine in a large mixing bowl and beat with a wooden spoon (or use a Kenwood mixer if you have one). Do this until it becomes soft a fluffy. Sift one third of the icing sugar into the bowl and stir it in. Then, gradually sift the rest of the icing sugar over the mixture. (Depending on how runny you want the buttercream you may not need all of the icing sugar.)

Add the milk and vanilla and beat quickly until you have a pale and fluffy mixture. If necessary add the drops of food dye and mix well.

For the swimmers I made my buttercream fairly runny and, using a piping bag, swirled the water texture across the cake. I then used ready to roll icing and food dye to make the mini swimmers and the lane ropes. Go mad with you imagination and design your own funky topping as well!