For the cupcakes:
Heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
Mix the flour, baking powder and sugar in a mixing bowl.
In a small bowl mix the milk, almond extract, oil and egg. Stir into the dry ingredients with the almonds. Stir until just combined. The mixture will be lumpy.
Spoon into the muffin tins and bake for 20 minutes until golden brown and risen. Cool in the tins for 5 minutes then place on a wire rack to cool competely.
For the icing:
Sift the icing sugar into a bowl and beat in the water until thick and smooth. Spread the icing over the cakes and leave to set.
Mould small pieces of red sugarpaste into 12 rounds for the Father Christmas 'bodies'. Attach to the cakes with a dab of water. Mould 12 sack shapes, 12 hats and 12 arms and attach to the 'bodies' with a dab of water.
Roll out the pink sugarpaste on a surface lightly dusted with icing sugar and cut out 12 rounds for the 'faces'. Attach to the 'bodie's with a little water. Roll the remaining pink sugarpaste into 24 small balls.
Roll out the white sugarpaste and cut out 24 small rounds. Attach to the sacks and' arms' with a dab of water and attach a ball of pink sugarpaste on each.
Roll out the green sugar paste and cut out tiny holly leaves using a cutter or card template.
Mix the royal icing sugar with the lemon juice and beat well until thick and smooth. Add a little water, beating until is thick and smooth.
Spoon into a piping bag with a small 'shell' nozzle. Pipe a swirl on the hat, a circle around the face; pipe the beard and a line across the base of the 'body' on each cake.
Attach the white sweets for the 'feet' with a dab of icing.
Attach the black sweets for the 'eyes' and the red jelly sweets for the 'nose' on each face, with a dab of icing.
Attach the holly leaves to the cakes with a dab of icing and leave to set.