Preheat your oven to 120°C / 250°F. Line a cupcake tin with one whit cupcake liner or a ramekin with double cupcake liners.
Add the melted butter, sugar, egg and vanilla extract into a small bowl and whisk until smooth. Add the flour and switch to a spatula. Mix until just combined. Lastly add the milk and food gels and mix to combine. Transfer the batter into the cupcake liner. It will seem like a lot of batter, but it’s ok. Bake for 25 - 30 minutes or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack to cool completely.
While the cupcake is baking and cooling, prepare the fondant decorations to give them time to set a little before placing on the cupcake. Split your fondant into two balls. Take about a tiny piece of fondant from one of the fondant pieces and set aside. We’re going to color that yellow later. Add a very tiny amount of green food gel to the smaller piece of the fondant halves and knead to combine until evenly colored. Use a leaf cookie cutter tool to cut out 4 leaf shapes. Use a needle or toothpick to indent a line in the centre and then veins on the leaf. Pinch the end of the leaf to give it some shape. Set aside to dry a little.
Add a tiny bit of pink food gel to the other piece of fondant and knead to colour evenly. Roll out and use a round or oval shape to cut out 8 pieces.Use the needle or toothpick to lightly indent three lines from the bottom of one end to the middle of the shape. Mix a tiny bit of pink food gel with a tsp of vodka and use a food safe paint brush to paint the bottom of the shapes with some pink food paint. Lightly pinch both ends of the shapes and set aside to dry for one hour.
Cut out a scraggly piece of the white fondant and colour it with some yellow food paint by mixing a little yellow food gel with a little bit of vodka.
Add the powdered sugar, butter and vanilla extract to a small bowl and use a hand whisk to whisk for 3-4 minutes until light and fluffy. Add enough green food gel to make it a light pastel colour. Transfer to a piping bag fitted with a closed star tip.
Pipe a small swirl on the cupcake and then pipe lines from the centre down to the bottom top of the cupcake liner. Add the four leaves and then add the petals followed by the yellow fondant piece. Peel one side of the cupcake liner down and eat like you’re not afraid of getting frosting on your nose.
StorageCupcakes can be stored in an airtight container for up to three days.