I made these for the Jubilee but the method can be used for any occasion

You will need –

1 batch of plain cupcakes
200 mls double cream whipped until thick
3/4pk of sugar paste icing block
raspberry jam
Buttercream – coloured red for this occasion

Start with some plain cupcakes

I used the recipe below and the all in one method for mine. Makes 12-16 cupcakes

6oz each of butter or margarine, caster sugar, and self raising flour
3eggs
1tsp baking powder
1/2 tsp vanilla extract

Mix all the ingredients together using an electric handwisk or a freestanding whisk, until smooth light and fluffy.

Spoon out into cupcake case about 2/3 full and bake at 180 deg C (gas mark 5) for about 20mins. test with a wooden skew to see whether they are cooked. ~If the skewer comes out clean they are done, if it has any liquid cake mix on it they will need a few mins more.

Allow the cakes to cool completely.

Once they are cold, cut out little a round in the centre of the cake about 1.5cm diameter  and down to a  depth of 1.5-2cm the using a pointy knife. lift out the round and keep. Fill the centre with some raspberry jam (about 1/2tsp) the place the cut out cake round back. You will probably need to trim a little off the bottom of the cut out so the top of the cake is level

Next add a blob of whipped double cream on top

Knead the sugarpaste until pliable then roll out on a surface dusted with icing sugar. Aim for a thickness of 3-5mm. Cut out rounds using a 3″pastry cutter.
Place these rounds carefully over the whipped cream and gently smooth downwards to the edge of the cupcake.

Decorate as desired- I used red buttercream, made up with 3 1/2 oz butter, 6oz of icing sugar and red food colouring paste.