1. Preheat your oven to 160°C/320°F/Gas Mark 3. Place 12 cases in your muffin tin.
2. Beat the sugar and butter with the vanilla essence until light and fluffy.
3. Add 1 egg, 1 third of the flour and a splash of milk and beat until just combined. Repeat until all the ingredients are combined.
4. Divide the batter between the 12 cases and bake for 20-25 minutes.
5. Remove and cool in the tins for 10 minutes before moving to a wire cooling rack

For the buttercream

1. Put all the ingredients into a large bowl and beat until smooth and shiny.
2. Once the cakes are cool, spread or pipe using the grass nozzle tip onto the tops of the cupcakes.
3. To pipe the grass, hold the nozzle to the cupcake and pipe 2cm as you are lifting away from the cake, pull up quickly to stop piping, repeat until the whole cake is covered.

For the toppers

1. Colour 220g of your ready to roll fondant yellow. Roll to 3mm thick and use the 48mm circle cutter to cut 12 circles. Leave to dry on greaseproof paper (Victoria used the ‘Purple Cupcakes Dome Kit’ to give the tennis balls a round shape.)
2. Using the white fondant, roll long thin sausages. Brush with a touch of water and lay onto the yellow circles in tennis ball shapes. Cut the excess off with a sharp knife.
3. Place the toppers on top of the grass buttercream on the cupcakes.