Flower Cupcakes with Buttercream
1 Pot, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Fine-mesh sieve, 1 Mortar, 1 Roasting pan, 1 Oven rack, 1 Brush, 1 Plate, 1 Peeler
For the cupcakes: heat the oven to 190°C (170° fan) 400°F gas 5. Place paper cases in a 12 hole bun tin.
Sift the flour, sugar, baking powder and salt into a mixing bowl.
Whisk together the egg, milk, butter and vanilla. Stir into the dry ingredients until combined.
Spoon into the paper cases and bake for about 20 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the decoration: Whisk the cream until thick but not stiff. Spread a thick layer of cream on each cake. Place the violet petals on top.