Bow-tie Cakes

For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole muffin tin.

Beat the butter and sugar in a mixing bowl until light and fluffy. Gradually beat in the eggs, beating until fully incorporated into the mixture.

Sift in the dry ingredients and gently stir into the mixture. Stir in the milk and chocolate chips.

Spoon into the paper cases. Bake for 20-25 minutes, until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the covering: dust a surface with cocoa powder and roll out the sugarpaste thinly. Cut into 12 rounds the same diameter as the cakes.

Brush 1 side of the sugarpaste rounds with a little water and place on top of the cakes, pressing and smoothing to remove any air bubbles.

For the white icing: sift the royal icing sugar into a deep bowl. Beat in the lemon juice and beat well until thick and smooth. Add a little hot water, beating again until thick and smooth.

Put into a piping bag with a plain nozzle and pipe dots on some of the cakes and squiggles on the others.