120g caster sugar
2 large eggs
120g self-raising flour
1 pinch of baking soda
½ tsp vanilla extract
320g icing sugar
1 tsp vanilla extract
Food colouring of your choice (green)
Fondant – white, green and yellow.
Heat oven to 180 degrees. Fill a 12 cupcake tray with cupcake cases. In a bowl cream together the butter and sugar, add in the eggs and whisk until eggs have mixed in. Sieve in the flour bit by bit and fold into the mixture until you have a smooth mix with no lumps. Put in the baking soda and vanilla extract and give it one final mix. Spoon in the mixture into the cupcake cases that have been placed on the baking tray. Place into the oven and cook for 15 minutes until golden brown.
For the buttercream: In a bowl beat the butter until it’s soft and then sieve in the icing sugar in slowly, along with the vanilla extract. Keep whisking until smooth and then start to add in drops of food colouring until it reaches the desired colour.
Once the cupcakes have cooked and cooled on a cooling rack you can start to decorate. Using a grass piping nozzle and icing bag, spoon the butter cream icing into the bag and pip onto each cupcake.
For the decorations on top we used fondant and cutters. The tennis ball was done by rolling green fondant and then using white fondant to create the lines on it.