12 2.5-inch (6-cm) in diameter small terracotta pots

12 strips of parchment paper about 6-inch (15-cm) in length and same width as the diameter of the bottom of the pot, about 1 1/4-inch (3-cm)

1 unbaked vanilla or chocolate cupcakes recipe

1 vanilla buttercream or frosting recipe

1/4 cup (60 ml) Oreo © cookie crumbs

Food colouring, colours of your choice

12 small lollipops (colours of your choice)

24 fresh mint leaves

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line each pot with a strip of parchment paper that hangs over each sides of the pot to facilitate unmoulding, and then drop a cupcake liner in the pot. Place the pots on a baking sheet.

Scoop the batter in the pots, three quarters of the way. Bake for approximately 35 minutes or until a toothpick inserted in the centre of cake comes out clean. Let cool. Unmould and cool completely on a rack. Remove the strips of parchment paper and put the cupcakes back in the pots.

Set aside about 125 ml (1/2 cup) buttercream. Using a pastry bag fitted with a plain tip, frost the cupcakes with the remaining buttercream. Sprinkle with cookie crumbs to resemble dirt. Set aside.

Colour the reserved buttercream. Using a pastry bag fitted with a flat tip (Ateco # 65 or # 70), form the petals of the flowers on each side of the lollipops starting a few millimeters inside the rim and exceeding outside. Insert a lollipop in each pot and decorate the base of the stem with two mint leaves.

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