Cupcake Directions:

-Preheat oven to 350 degrees.

-Line cupcake tins with paper liners.

-Sift flour, baking soda, and salt all together.

-Mix the dry ingredients with a wire whisk for 3 minutes

-In a separate bowl using an electric mixer, beat the butter, shortening and sugar until it is light and creamy.

-Add the egg, and vanilla

-Mix well.

-Add flour mix and milk, 1/2 portion of each at a time, mix until completely combined.

-Split the batter into two.

-Add red food coloring to one batter and add yellow food coloring to the other bowl

-Spoon the batters into their own cupcake tins until 2/3's filled.

-Bake at 350 degrees for 20-22 minutes or until an inserted toothpick comes out clean.

-Cool for 10 minutes

-Remove from cupcake tins to a wire rack until totally cooled.

-Once cooled, peel the paper off the red cupcakes and put the cupcakes into a bowl, crumble them until fine crumbs

-Take the yellow cupcakes and crumble into their own bowls.

-Take the little tea cups and layer 1 TBSP of the red cake crumbs first.

-Then repeat with the yellow crumbs

-Repeat with both cake crumbs until you have two layers of red cake crumbs and two layers of yellow.

Directions:

-Combine all ingredients into a standing mixture

-Beat on medium speed until stiff peaks form.

-Add in the green gel coloring

-Take the piping bag and cut the tip off to fit the tip

-Add in the green royal icing to the piping bag

Vanilla Frosting

-Add the butter into a standing mixer until fluffy

-Mix on low.

-Slowly add powdered sugar and vanilla until blended.

-Add in the Yellow food coloring,

-Add the frosting to a large star tipped pastry bad.

-Twist the open end of the pastry bag to force the frosting to the tip.

-Pipe a little bit of frosting onto the top of the tea cups.

-Place a rose in the middle of the frosting and pipe a leaf using the green royal icing.