Preheat the oven to 180°C. Line a 12-hole cupcake pan with cupcake papers
Place the Stork Bake and sugar in a bowl of an electric mixer with a whisk attachment. Crean until light and fluffy
Add the eggs one at a time while mixing. Lower the speed and sieve in the self-raising flour
Fill the cupcake holes 2/3 full. With the back side of a teaspoon press the batter in the middle, so that the cupcake bakes evenly.Â
Bake in the oven for 15-20 minutes turning the pan once after 10 minutes. Test the cupcake with a cake tester, if it comes out clean
Whisk the Stork Bake in an electric mixer until light and fluffy. Sift in the icing sugar and whisk further until smooth. Add the vanilla essence, whisk until well combined. Add the blue food colouring and whisk to combine.
Ladle the icing into a piping bag fitted with a star nozzle.
Pipe each cupcake with the icing in a wave pattern to create the ocean waves.
Stick a little icing on the candy eyes to let them stick on the jelly tots, pipe a mouth with the chocolate icing on each jelly tot. Place the jelly tots on each cupcake and surround them with sour worms to create tentacles.Â