• It's best to make the toppers a day or so before so that they have time to dry. Dust the icing sugar over the counter and roll the purple sugarpaste to a thickness of about 5mm. Cut out circles to the diameter of your cupcakes. Roll out the pink icing, and cut out daisy shapes. Brush away excess icing sugar, or spray with vodka to remove. Leave to dry on a flat surface (a tray or baking sheet covered with greaseproof paper). Do not put in the fridge (they get sticky) or leave in the kitchen to dry as it's often too humid.
• Preheat oven to 175C/Gas 4.
• Place 24 cupcake cases into tins.
• Put all of the ingredients into a mixing bowl and beat with an electric whisk for 3 minutes until smooth, pale and fluffy.
• Divide the mixture between the cupcake cases. (see notes above)
• Bake for 20 minutes until golden and risen.
• Leave to cool in the tin for a few minutes and then transfer to a wire rack to cool completely before decorating.

To Assemble

• Carefully cut the raised tops from the cupcakes to make them level.
• Pipe a few small dots of royal icing to the cupcakes and put the purple circles on top. Gently press so that they sit securely.
• On the reverse of the daisies, pipe a dot of icing and fix to the centre of the circles.
• Finally, pipe some icing into the middle of each daisy (I used a star tip)