Cupcake Bouquet

With Mother's day being tomorrow I had another wonderful excuse to get baking so that's exactly what I did! The most common Mother's day presents are flowers so I decided to incorporate that idea into something edible. Although I used a simple, vanilla sponge for the cakes which took, all in all about 20 minutes to whip up and bake, the effect of this glorious bouquet is quite incredible - if I do say so myself!

Ingredients - Makes 7 large cupcakes

2 large eggs

120g caster sugar

120g self raising flour

120g unsalted butter

3 drops of vanilla essence

For the buttercream

100g unsalted butter

200g caster sugar

1 tbsp milk

To assemble

A block of oasis or polystyrene

Green tissue paper

A small plant pot

Cocktail sticks

Method

1. Cream the butter and sugar, then add the flour, eggs and vanilla essence.

2. Spoon into cupcake cases and bake at 180 degrees Celsius for 10 - 15 mins (until light golden).

3. Leave to cool on a wire rack.

4. To make the buttercream simply beat the butter, sugar and milk then spoon into a piping bag.

5. When the cakes are completely cool, cover each one with the icing then leave in a cool place.

To assemble the plant pot:

- Shape the oasis/polystyrene into a cone that fits your pot.

- Using a sharp knife, cut the corners off so that you have flat surfaces to stick the cakes onto.

- Put a large piece of green tissue in the pot then put the cone in on top so you are left with a frill (you may need to trim it).

- Stick two cocktail sticks into the base of each cake and then press into the oasis/polystyrene.

- Repeat with the remaining cakes, placing them evenly.