For the Cupcakes: Preheat oven to 35OoF (180oC). Line your cupcake tins with enough for 16-18 cupcakes

In a medium bowl mix together the flour, baking powder, baking soda, both sugars and salt.

In a large microwave-safe bowl, melt butter in the microwave and set aside.

In a jug, whisk together the buttermilk, eggs and vanilla extract until combined.

Slowly mix the wet ingredients into the dry. Towards the end of mixing stir in the melted butter. The batter will be thick. Do not beat or over mix as this will toughen your cake.

Spoon the batter into prepared cupcake wrappers until ¾ way full.

Bake for 20-25 or until golden brown. Cupcakes can be made in advance for up to 2 days.

To make the Buttercream frosting: Using an electric mixer beat the butter for about 4-5 minutes on its own until pale and light and fluffy.

When pale in color, add the sifted powdered sugar spoonful by spoonful on low speed. This helps make a fluffy frosting too.Turn up the speed and beat for 5-6 minutes. It will become very light and fluffy. Keep out at room temperature to make it easy to pipe with.

For the Sugar Cookie: In a food processor add in the flour, sugar, salt and baking powder. Stir a little with a spatula

Add in the cold butter and blitz for seconds JUST until the mix looks like big bread crumbs

Whisk together the eggs and vanilla extract. Pour into the food processor and pulse for seconds until the dough comes together, no more. Take care not to over mix. Chill the dough for 1 hour

Once Chilled roll out some of the dough on a well floured surface

Cut out the babies faces and transfer them to a baking tray (this is a soft dough so work fast). I used a 21/2 inch cutter but you can use smaller

Bake at 325oF(160oC) for 18-20 minutes or until golden brown. Set aside to cool.

To mix the glaze: add water to the icing sugar teaspoon by teaspoon until you get a thick consistency.

Divide between 2 bowls and add the food dyes.

Spoon the skin colour glaze over the cookie for the face. Leave to set for 30 minutes

Put the black glaze into a piping bag and cut a very tiny hole in the end. Carefully draw on the babies faces. Leave to dry, around 30 minutes.

To assemble the Bubble Baby Cupcakes: Put the buttercream into 2 piping bags fitter with 2 different size round nozzles.

Very simply, just pipe normal round dots of the buttercream around the cupcakes. Build them up all over the cupcakes. Go between the 2 different sizes for different sized bubbles. Even pipe them down the cup cake paper to give a look of overflowing bubbles.

Pop in your babies face in the center. Push it down to make sure it stays still. Top of the baby’s head with some more bubbles. Continue with your other cupcakes. Store at room temperature for up to 2 days.