Daisy lawn for Easter

Cupcakes

125 g/ ½ cup/ 4.4 oz butter

150 g/ ¾ cup/ 6 oz caster sugar

2 eggs

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.

Icing

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.

Decorating

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.