125 g/ ½ cup/ 4.4 oz butter
150 g/ ¾ cup/ 6 oz caster sugar
200 g/ 1 ½ cups/ 7 oz plain flour
2 tsp baking powder
50 g/2 oz raisins
145 ml/ ½ cup/ 4 fl oz whole buttermilk
Preheat oven to moderate 180 C/356 F/ Gas Mark 4. Line three deep 12-cup patty tins with green paper cases.
Using electric beater, beat butter and sugar in a mixing bowl until light and creamy. Add eggs gradually, beating thoroughly after each addition.
Using a spoon, fold in the sifted flour, baking powder alternately with the buttermilk. Stir until just combined and mixture is smooth. Stir in the raisins.
Spoon tablespoons of mixture into prepared tins (bake in orange, green, pink and purple paper liners). Bake for 10 minutes or until a skewer comes out clean when inserted in centre of cakes.
Leave cakes for 5 minutes before turning onto a wire rack to cool.
When cool, decorate cupcakes.
125 g/ ½ cup/4.4 oz cream cheese
30 g/ ¼ cup/ 2 tbsp icing sugar, sifted
2 tsp grated orange rind
1 tsp honey
1 tsp orange juice
2 oz/50g coconut flakes (green color)
Beat cream cheese in a mixing bowl until soft and creamy. Add the remaining ingredients (except coconut flakes), beating for 3 minutes or until the mixture is smooth and fluffy.
Spread a thin layer of icing over cupcakes. Half of the cupcakes set aside, others - dip in the coconut flakes.
1 bag white marshmallows
10 yellow candies
Make the petals by cutting the marshmallows in half on the diagonal.
Arrange marshmallows petals on the cupcakes, close together, forming a daisy flower. Put a candy in the center of the cupcake.
Arrange the flower and grass cupcakes on a serving platter.