Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line a muffin tin with the Muffin Cases. Sift the cocoa into a bowl and gradually whisk in 150ml (¼ pt) cold water to make a paste. Set aside.

In a mixing bowl, beat the butter with the sugar until well blended.

Whisk in the eggs, and then sift the flour and Baking Powder on top. Using a large metal spoon, carefully fold the flour into the cake batter along with the cocoa mixture.

Spoon into the Muffin Cases and bake on the middle shelf in the oven for 18-20 minutes until lightly risen and just firm to the touch. Transfer to a wire rack to cool.

To decorate, dust the work surface lightly with icing sugar and knead the Regal-Ice Icing gently to soften it. Cut off a 40g (1 ½ oz) piece and keep covered. Divide the remaining Regal-Ice into 3 equal portions.

Working on one piece at a time, flatten slightly and add 5 drops of Ultra Violet, Lime Green or Neon Orange Gel Food Colour on top of the icing. Fold the Icing over the Gel to enclose it and carefully knead it into the Icing until evenly mixed. Continue adding Gel Food Colour, 5 drops at a time, until you achieve the desired colour, using icing sugar to dust your fingers if the Icing gets sticky. Wrap in cling film to prevent it from drying out. Repeat the process to colour the other two portions of Icing using the other Gel Food Colours. As a guide, you will require about 60 drops of Ultra Violet, 60 drops of Lime Green and 90 drops of Neon Orange to achieve the most vibrant shades.

Take the remaining smaller piece of Regal-Ice Icing and gradually work in sufficient Jet Black Gel Food Colour as above to make a dark shade – you will need to use the whole tube to achieve true black. Wrap and set aside.

Using a teaspoon, carefully scoop out a portion of cake from the centre of each cake and out 5ml (1tsp) jam into each of them. Press the scooped out cake pieces back on top.

Roll out the Ultra Violet, Lime Green and Neon Orange Icing into 12cm (5 ¾ inch) squares and a thickness of about 0.5cm (1/4inch). Break off small pieces of the Black Regal-Ice and form into small balls. Place randomly all over each piece of icing and press each into the icing gently with your finger, then gently roll them flat with a rolling pin, to form a square approx. 1cm (½ inch) larger.

Cut out 4 x 6.5cm (2 ½ inch) rounds using a plain cutter from each colour of Icing. Brush the top of each cupcake with the remaining jam and stick an Icing circle on top, pressing down gently to completely cover the cake.

Once you've put Icing on all of the cakes, they are ready to serve and enjoy!