Step 1

Preheat oven to 180°C. Line 20 1/3-cup (80ml) muffin pans with paper cases.

Step 2

Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition. Add the flours, almond meal and sour cream, in alternate batches, and stir with a wooden spoon until just combined.

Step 3

Spoon mixture evenly among the lined pans and smooth the surface. Bake in preheated oven for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.

Step 4

To make the icing, combine the icing sugar and butter in a medium bowl. Gradually add enough water, stirring with a wooden spoon, until a smooth paste forms. Add the food colouring and stir until well combined.

Step 5

Use a round-bladed knife or palet knife to spread icing over each cake. Decorate with icing flowers. Put aside for 15 minutes to set.