- 1 1/4 cups (310ml) self raising flour
- 1 1/2 cups (380ml) all-purpose flour
- 1 cups (250ml) unsalted butter, softened
- 1 1/2 cups (380ml) sugar
- 4 large eggs, at room temperature
- 1 1/2 cups (380ml) milk
- 1 tsp vanilla extract
- 1/2 tsp salt
- green buttercream icing
- white fondant
- black fondant
- edible glitter
Start by making your cupcakes. To do this cream the butter and sugar together, then mix in the eggs and milk. When you have a smooth paste, sift in the 2 kinds of flour, the vanilla extract and the salt, and whisk until light and fluffy. Spoon the mixture into cupcake cases and bake for about 20 minutes at 160 Celsius degrees.
Put your green buttercream in a piping bag with a nozzle with holes in it, then pipe on and pull away the bag to create a grass texture.
Cut out a circle of white fondant using a small cutter. Flatten out the black fondant icing and cut out hexagons using a craft knife, then stick them onto the white circle. Stick the soccer ball onto the green icing, and top with edible glitter.