Step by step method

1. Preheat oven to 180ºC.
2. Cream Stork Bake margarine and castor sugar until light and fluffy.
3. Add the egg yolks one at a time and beat well.
4. Fold in the sifted dry ingredients and water in two batches.
5. Beat the egg whites until stiff then gently fold into the cake mix.
6. Grease or line a cupcake tray with pretty paper cups and spoon the mixture into cups until they are about 2/3 full.
7. Bake for about 15 minutes in a preheated oven until they are firm to the touch and golden.
8. Beat the Stork Bake margarine until soft and as white as possible.
9. Gradually add the icing in small amounts, beating well after each addition until all the icing has been used.
10. Ice as desired.