Pretty blue petal cupcakes

1.Preheat oven to 180°C. Line a 12-hole muffin pan with paper patty cases.

2.In a large bowl, using an electric mixer, beat all the ingredients together. Increase speed and beat for 2-3 minutes until light and creamy.

3.Spoon into cases until two-thirds full. Bake for 15-20 minutes until cooked when tested. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

4.In a small bowl, using an electric mixer, beat butter until pale. Gradually add icing sugar and milk. Beat until light and fluffy.

5.Divide buttercream into 2 bowls. Tint 1 bowl with blue food colouring and the other with purple.

6.Fit a large closed star tip inside a large piping bag. Fill 2 small piping bags with blue and purple buttercream. Use scissors to snip ends of both piping bags.

7.Holding the large bag upright, slide in the 2 butter cream bags, ensuring ends are inside nozzle tip. Twist tops of bags together.

8.Starting 1cm from edge of cupcake, pipe a small star-shaped peak and sharply lift bag up at a 45-degree angle. Continue piping flowers around edges and centre. Chill until ready to serve.