Mini wedding cake

Method

Muffin batter:

1. Stir sugar, salt and oil together in a large bowl.
2. Add the eggs and mix well. In another bowl, whisk together the flour, ground fennel, baking powder and baking soda.
3. Combine the flour mixture together with the sugar mixture.
4. Now stir in the grated squash and then the walnuts. 
5. Divide the batter evenly between paper-lined muffin cups. Bake at 170 degrees for about 25 minutes.
6. Let them cool completely before topping with the buttercream frosting.

Buttercream frosting:

1. Using a hand mixer, mix together butter, vanilla, colouring and powdered sugar.
2. Stir in the cream and beat the buttercream mixture until fluffy.
3. Put the buttercream in a piping bag with a closed star piping nozzle.
4. Pipe the buttercream frosting onto muffins, starting in the middle and piping in a spiral out to the edge so that it forms a rose.