Pre-heat oven to 175*C (350*F / Gas mark 4)
Place 18 cupcake cases (or 12 larger muffin cases) into muffin tins.
Place all cake ingredients into a medium bowl and beat with an electric whisk until smooth and pale, about 2 to 3 minutes.
Divide the mixture between the cases and bake for 15 - 20 minutes.
Remove from oven and cool on a wire rack.
Prepare the dipping fondant by putting the fondant icing into a microwave proof bowl and cover with boiling water. Leave until soft - about 15 minutes.
Drain the water away then add the glucose, sugar syrup and lemon juice to the bowl with the fondant.
Heat in the microwave on full power for 2 minutes then stir well. Heat for another minute on full until runny. Do not allow the mixture to boil.
Remove from microwave and stir well until smooth. If you wish to colour the icing, add a few drops of your chosen colour and mix well.
When the cakes are cool, brush the tops with sugar syrup or sieved apricot jam as this will help to create a cleaner crumb free finish.
Before you dip the cakes, add the icing to the microwave and heat on full power for 10 - 20 seconds.
Dip the cakes into the icing up to the cake case and allow to cool. Once set (will only take a few minutes) repeat the process for a smooth finish.
Decorate the cakes as you wish using sugar flowers, butterflies etc.
Note** To make the sugar syrup add 250g sugar to 250mls water in a small saucepan and bring to the boil. When boiling, take off the heat and allow to cool. Any un-used syrup can be kept in the fridge for a week or so.