Recipe Method

1. Beat the butter and sugar together until light and fluffy.
2. Add the eggs one at a time, beating after each addition.
3. Fold in the flour using a metal spoon, then mix in the milk and make a smooth batter. Stir in the vermicelli.
4. Spoon the mixture into paper cases to 2/3 full, and then bake at 190 C for 15-20 minutes.
5. To make the icing, cream together butter and icing sugar using an electric mixer until soft and fluffy and light. Colour the icing to whatever colours you would like your flowers to be.  Reserve some icing for the green stems.
6. Ice each cake and decorate.  Arrange 7 of the cupcakes to make a flower.  Put the green icing into a small plastic packet.  Push to one corner to form a piping bag.  Snip the end and use this to pipe a few straight stems.  You could also use green liquorice strips for stems.