Preheat the oven to 180 degrees Celsius and line cupcake tray with oven-safe, baking paper cases.
Create a basic vanilla cupcake batter using the above ingredients. Mix together the sugar, butter and vanilla bean paste with an electric mixer. You can then start adding in the eggs. Finally, add in the milk and flour and stir until just combined, without the use of the electric mixer.
Spoon mixture into the cupcake cases and bake for 15-20 minutes, until a golden brown or cooked through. Let them cool for about 15 minutes out of the oven.
Beat the butter with an electric mixer until the colour changes to a pale yellow. Slowly add icing sugar while continuing with the mixer. Lastly, add in the milk and beat until it’s combined and looks creamy.
Now is the fun part! Separate small parts of the icing into different small-sized bowls. Then add whatever colours you wish to each bowl. We think a soft lavender, dusty pink and creamy ivory would be perfect.
Fill the piping bag with the icing mixture and use a #10 tip to create the petals. Create petals by applying consistent pressure, starting from the middle of the flower and piping outwards towards the edge. The aim should be to start smaller in the centre of the cupcake and then have the petals fan out and become wider.
If you want smaller flowers to adorn the top of your cupcakes, then you can use a ‘flower nozzle’ or an ‘open star nozzle’ and attach it to the end of the piping bag. These nozzles come in a variation of sizes which allows you to create big, small or medium sized flowers on top of your cupcakes. Keep in mind there are varying nozzle shapes and sizes to achieve different kinds of flowers including closed star nozzles, petal nozzles and ruffle nozzles. These require a bit of pressure and a #2 or #3 tip to achieve the smaller flowers.