Colourful Flower Cakes

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole deep bun tin.

Mix together the flour, ground almonds, baking powder and bicarbonate of soda in a bowl.

Whisk the eggs lightly in a mixing bowl. Stir in the sugar, oil, yoghurt and vanilla, mixing well.

Stir in the dry ingredients and stir until just combined.

Spoon into the paper cases and bake for about 25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the buttercream: beat the butter until very soft. Gradually beat in the icing sugar and vanilla until smooth.

Divide the mixture into 5 bowls and colour each bowl with food colouring – leaving 1 larger bowl white.

Spoon the green buttercream and some of the white buttercream side by side into 1 piping bag so that the colours sit evenly next to each other inside the bag.

Pipe on the cakes for the 'leaves'.

Spoon the pink buttercream and some of the white buttercream side by side into another piping bag so that the colours sit evenly next to each other inside the bag. Starting at the base, using a circular motion, pipe a tight spiral, forming the center of the rose. Keep piping in an outwards spiral. Lessen pressure as you come to the end, trailing off.