Preheat oven to 350F. Line your cupcake tin with enough for 16-18 cupcakes

In a medium bowl mix together all the dry ingredients, flour, baking powder, baking soda, both sugars and salt.

In a large microwave-safe bowl, melt butter in the microwave and set aside.

In a jug, whisk in the wet ingredients (minus the butter), the egg, buttermilk, and vanilla extract, until combined.

Slowly mix the wet ingredients into the dry. Towards the end of mixing add in the melted butter. The batter will be thick. Do not beat or over mix as this will toughen your cake.

Spoon the batter into prepared cupcake wrappers until ¾ way full.

Bake for 20-25 or until golden brown. Cupcakes can be made in advance up to 2 days.

To make the Buttercream frosting: Using an electric mixer, fit it with the paddle attachment. (or use a hand beater)

On Medium speed beat the butter for about 8-10 minutes on its own. This makes a huge difference in the end so be patient and you will be rewarded with amazing frosting.

When pale in color, add powdered sugar spoonful by spoonful on Low speed. This helps make a fluffy frosting too. Keep out at room temperature to make it easy to pipe.

Frosting can be made in advance and then take it out and sit at room temp until soft.

To Assemble: Place the ball in the vase and push down to secure.

On the very top, use 2 toothpicks to secure 1 cupcakes in place

Then start adding the cupcakes around the bottom of the ball where it meets the vase. You do this because it balances the ball so it doesn't topple over while building

Place them as close together as possible so you can't see the ball

Continue adding the cupcakes around until the surface of the ball is totally covered

To make cupcakes into Roses: (Practice with a cupcake off the ball first) Fit your piping bag with the 1M Wilton nozzle/tip and fill ¾ way with frosting

Pipe straight down (creating a star) in the center of the cupcakes.

Quickly, using pressure continue piping around the center creating the rose petals

Continue around the cupcake until the cupcake surface is covered. To finish, just release pressure from the piping bag and trail off. Any frosting sticking off just push in with your finger.

Pipe the cupcakes around the bottom last as they might slide off.

Fill in the gaps between the cupcakes with any flowers, leaves or babies breath.

Refrigerate until needed.

TIPS FOR A SUCCESSFUL ROSE BOUQUET: Pipe your roses quickly Apply pressure when piping Use room temperature frosting bake the cupcakes the day before Make the frosting the day before, too Store the bouquet in the fridge until needed. Tell guests about the toothpicks 🙂 Make a smaller bouquet if you wish and put them in a pretty bag with paper Pipe the roses on the day, if you mess up DONT WORRY just scrape it off and pipe again, no big deal. Stay calm and and keep piping 🙂