Follow instructions on the box to make the batter. I put the batter in a greased mini cupcake tin so it made twice as many.

Once baked & cooled mix the sifted icing sugar & custard powder with 2 tbsp water to make a thick icing. Cut off any rounded tops of the cupcakes & stand upside down then spoon icing over. Leave to set then add a glazed cherry & mint leaf lollie and enjoy!