1. Preheat the oven to 180ºC/160ºC Fan/350ºF/Gas Mark 4. Line a 12 hole muffin tins with cupcake cases.
2. Put the grated carrots in a large bowl and place to one side. Beat the eggs and sugar together for several mins and then carefully add the oil, vanilla extract and orange zest and beat together.
3. Sift the flour, bicarbonate of soda, salt, and cinnamon into a separate bowl and then slowly add these dry ingredients to the egg and sugar mixture, beating well after each addition.
4. Pour this mixture into the bowl containing the carrots and mix with a large metal spoon or spatula until they are well incorporated.
5. Spoon the mixture into the cupcakes cases, filling each case about two-thirds of the way up the paper.
6. Place the trays in the oven and bake for approx 25 mins. When cooked, the cupcakes will be quite dark brown in colour and feel ‘spongy’ to the touch. Allow them to cool in their tins for 10 mins or so before placing on a wire rack to cool

For the icing:

1. Beat the butter and cream cheese together until light and fluffy.
2. Add the icing sugar bit by bit and beat until smooth. Add the lemon/vanilla extract and beat again.
3. Add to a large piping bag and pipe 12 swirls with the 1E nozzle, starting at the outside edge of the cases, working your way up in to the middle. To finish release the pressure, push down slightly and pull up quickly.

For the toppers:

1. Knead the Tylose (if using) to the fondant and knead for a couple of munites. Colour 150g of fondant yellow and 50g orange.
2. Using the yellow fondant, roll and cut 12 petunias. Victoria used a veining tool but if you don’t have one you could use a toothpick. Leave to dry on a drying sponge (or you can use ice cube trays/plastic egg trays) and push each one slightly in the middle, ready for the centre.
3. To make the centres. Roll the orange fondant out to 1/8 of an inch thick and with a sharp knife cut into 1.5cm ribbons and trim the ends. Starting at one end of the ribbon, roll it up and, using a sharp knife, trim when you get to the desired size.
4. Stick a ribbon rolls in the centre of each flower with a brush of water. Pop a daffodil on the top of the buttercream.

For the cakes:

1. Preheat the oven to 160°C/325°F/Gas Mark 3 and line your baking tray
2. Add all the ingredients into a large bowl and beat until smooth. Don’t overbeat or the cakes will be greasy.
3. Fill the cases and bake for 25 minutes
4. Remove from the oven and cool in the tins for 10 minutes before moving to a wire rack

For the buttercream:

1. Add all the ingredients into a large bowl and beat until smooth, about 8 minutes with an electric hand whisk.

For the toppers:

1. When the cakes have cooled, spread the buttercream on the tops of the cupcakes.
2. Roll the fondant and cut 12x 68mm circles. Place one circle on each cupcake and smooth the edge with the tips of your fingers
3. To make the rose: Colour 150g of modelling paste, red. Roll into a long sausage about 2cm thick. Cut 10 thin discs with a sharpe knife for each rose and pop them between the food bag with the bottom edge of the disc down. Close the food bag so it’s over the top of the discs. Press each disc with the heel of your hand and then smooth the top edges of the disc with your thumb to get a thinner edge. Once all the petals have been smoothed take one of the discs by pulling them up off the food bag from bottom to top, so you get the curve as you pull. Petal no.1 needs to be rolled from one side to the other, nice a tight to create the rose centre. With other petals, and with a brush of water, stick the petals over the joins as you build your rose, curling the top edges over and pinching slightly in the middle or the top of the petal. When you have finished, trim the excess off the bottom so your rose will sit flat on the cupcakes. Continue until you have 12 roses. Remember to keep the petals covered with the food bag until you are ready to use them.
4. For the leaves: Colour 40g of paste green and roll quite thinly to cut 24x rose leaves with the cutter.
5. For the banner: Roll 60g of modelling paste into thin strips and emboss ‘St George’s Day with the alphabet clear stamps. Trim them to size, cutting a triangle out from each end to finish it off. Once all 12 banners have been made, paint the letters with a fine brush by mixing the gold lustre with white alcohol to make a thick paint. Let the banners dry slightly (about half an hour) before popping onto the tops of the cupcakes.
6. With a bush of water, stick 2 rose leaves, a rose and the banner to the tops of the cupcakes.