Scales, Oven thermometer, 12 hole cupcake pan, cupcake cases, measuring spoons, electric hand whisk, large mixing bowl, silicone spatula, sieve, set of round biscuit cutters, embossing mat, flower cutters large, medium and small, small palette knife, paintbrush, small rolling pin, icing sugar sifter.
Oven Temp: 160c (fan)/180c/Gas Mark 4.
Line the recesses of a cupcake pan with paper liners.
Cream together the softened Stork and caster sugar until light and fluffy.
Add the eggs one by one following each with a spoonful of the flour. Mix until evenly combined.
Sift in the remaining flour and fold into the mixture.
Stir through the milk.
Divide the cupcake batter between the paper liners and bake in the oven for 20-25 minutes until golden brown and well risen.
Transfer to a wire rack and allow to cool completely.
To make the buttercream beat the sifted icing sugar into the softened Stork until light and fluffy.
Coat the top of each cooled cupcake with a thin layer of buttercream.
Roll out some red ready to roll icing to a depth of 3-4mm, lightly dusting the worksurface with a little icing sugar to prevent sticking.
Using an embossing mat press onto the top of the icing to imprint the pattern.
Using a round cutter, cut out a circle to fit the top of the cupcake and lift into position.
Lightly smooth the circle of ready to roll icing to fit the top.
Cut out one medium flower from red icing and set to one side.
Roll out a little white ready to roll icing and cut out one large flower and one small.
Using a little dab of water from a paintbrush secure the three flowers together in order of size.
Secure the whole flower to the top of the cupcake using a little brush of water.
Repeat the decorating steps with each cupcake alternating the colourways.