Flower garden cupcakes

Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases and a mini muffin pan with 6 mini paper cases.

Spoon cake mixture among cases to half fill. Bake 10-12 minutes, until mini cupcakes are puffed and golden. Continue cooking regular sized cupcakes 5-7 minutes more, until cooked when tested. Transfer all cupcakes to wire racks to cool completely.

Tint half butter cream pink. Then divide remaining half between 2 bowls. Tint buttercream in one bowl red. Spread pink buttercream over 10 large cakes. Using scissors, cut each marshmallow into 4 petals. Place sugar in a small snaplock bag with a few drops of pink food colouring. Rub colouring into sugar. Dip marsh-mallows into this. Arrange on, cakes to create flowers. Press a Smartie into centre of each.

Spread remaining 2 large cupcakes with plain buttercream. Decorate with porcelain fairies, icing flowers and toadstools.

Cut tops from mini cupcakes. Spread with red buttercream and cut in half. Secure back onto bases with buttercream, spreading to make wings. Decorate with white chocolate drops. Press in liquorice antennae and a pink. Smartie head.

Arrange all the cupcakes on a coloured cake board, scattering extra icing flowers around bases.