Step #1
Method (Makes 24 cupcakes):: Place the cake mix, water and oil into a bowl and mix well for 1-2 minutes.
Step #2
Place 24 paper cup cases into a cupcake baking tray and spoon the cake batter evenly between them.
Step #3
Bake at 200°C (400°F), gas mark 6, for approximately 18-20 minutes or until springy to touch. Allow to cool before decorating each cupcake.
Step #4
For the ‘topping’, sieve the icing sugar into a mixing bowl; add the butter or margarine until smooth and pipe onto the cakes.
Step #5
Roll out your red Renshaw's fondant and using the paper poppy as a template, cut around it and score the edges with the blunt end of a knife. Place a small ball from the black fondant and squash this in the middle of the poppy.
Step #6
Use a leaf cutter or half of a Christmas tree cutter, to form 24 leaves to accompany your poppy toppers.
