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Your kids will love decorating cupcakes with fresh fruit and sweets.

Preheat the oven to 180°C/350°F/ Gas 5. Put paper cases in a fairy cake or muffin tin.
Beat together the sugar, sunflower spread and vanilla extract until pale, soft and creamy.
Beat in half the eggs, then the other half. Fold in the flour gently.
Spoon the mixture into the paper cases, filling about a third of each one.
Bake for 15 minutes. To test, insert a skewer into one of the cakes. If it comes out clean, the cakes are cooked.
Place the cakes on a rack to cool.
When you’re ready to decorate, gently heat the royal icing according to the instructions on the tub.
Spread it over the tops of the cakes using a flat-bladed knife, then decorate with sweets and fruits.