Practise your piping skills with these beautiful blooms by Tessa Huff. Pick from roses, peonies or yellow blossoms…

MAKES 14-16 CUPCAKES

FOR THE SOUR CREAM VANILLA CUPCAKES

120ml (4floz) whole milk

60ml (2floz) sour cream

195g (6¾oz) plain flour

1 tsp baking powder

¼ tsp bicarbonate of soda

¼ tsp salt

115g (4oz) unsalted butter, at room temperature

200g (7oz) granulated sugar

2 tsp pure vanilla extract

3 large free-range egg whites

FOR THE SWISS MERINGUE BUTTERCREAM

4 large free-range egg whites

265g (9¼oz) granulated sugar

2 tsp pure vanilla extract

450g (1lb) unsalted butter, at room temperature

TO ASSEMBLE AND DECORATE gel food colouring sugar pearls

MAKE THE BUTTERCREAM

1 Put the egg whites and sugar in the bowl of a stand mixer. Gently whisk them by hand to combine. In a medium saucepan, bring 2.5-5cm (1-2in) of water to a simmer over a medium-low heat. Place the mixer bowl on top of the saucepan to create a double boiler (be sure the bottom of the bowl does not touch the water). Heat the egg mixture, whisking intermittently, until it reaches 70°C/160°F on a sugar thermometer.

2 Carefully affix the mixer bowl to the stand mixer (it may be hot) and fit the mixer with the whisk attachment. Beat the egg white mixture on high speed for 8-10 minutes, until the mixture holds medium-stiff peaks and the outside of the bowl has cooled to room temperature.