Gluten Free Moth Slime Cake

Cream caster sugar and margarine together in a large bowl until well mixed.

Crack one of the eggs into the creamed mix and beat in with a wooden spoon.

Weigh out the flour and cocoa powder into a bowl, sift half of this mix into the creamed mix and beat in well. Crack in the second egg, beat once again then sift in the remaining flour and cocoa powder, beat until thoroughly combined.

Line a cupcake tin with cupcake cases, 3/4 fill each cake with the chocolate cake mix then place into an oven preheated to gas mark 5/190c for 15-20 minutes until cooked through.

Once cooked allow to cool on a cooling rack. When cold mix 1 and a half teaspoon of green food colouring into lemon curd, this will make it look like slime.

Cut a hole into the top of the cupcakes, remove the top and cut each top in half to create the wings. Place a spoonful of slime (lemon curd) into the hole.

Cream together margarine and caster sugar (we used caster sugar to give it a crystally texture but you can use 80g of icing sugar if you prefer, this will get it a smoother texture). Add 1/2tsp of green colouring and mix well, place a spoonful on to the top of the lemon curd.

Push a wing into each side of the lemon curd and buttercream, at a slight angle so they stick up. Use some black writing icing to make eyes and lines of the wings.