Preheat the oven to 350 degrees. Line your cupcake pans with your choose of cupcake wrappers.

Place your self-rising flour, cake flour, and sugar in the bowl of your mixer. Mix them together for a minute or two until they are well combined.

Cut your butter into tablespoon pieces. Slowly add your butter into the flour mixture one piece at a time continue mixing until you have reached the texture of sand.

Pour half of your milk into the flour mixture and mix just until the milk is incorporated. Use your rubber spatula to scrape down the sides of your bowl. Add your remaining milk and the vanilla to your batter and mix until combined.

Slowly add in one egg at a time to the cake batter, making sure each egg is incorporated before adding the next egg.

Scoop the batter into the prepared cupcake pan, filling them 3/4 of the way full.

Bake for 10 minutes then rotate the cake pans so the pan that was on the top rack is now on the bottom and the pan that was on the bottom is now on the top rack. Continue to bake for another 10-13 minute until a toothpick comes out clean from the center of the cupcake.

Place your butter and shortening together in the bowl of your mixer. Mix them together on medium speed until they are nice and creamy.

Turn the mixer down to the lowest setting and slowly incorporate the powdered sugar into the shortening mixture.

Once you have added all the powdered sugar in to your mixture, add in the vanilla extract and then the hot water.

Turn the mixer up to medium-high speed and continue mixing for 10 minutes until light and fluffy.

Dye the fondant purple.

Spread out a small amount of powder sugar onto your work surface. Roll your purple fondant out to 1/8 of an inch thick.

Cut it into ¾ inch wide strips. Cut out 24 pieces that are ¾inch by ¼ inch rectangles.

Than cut out 24, ¾ inch by 3 inch rectangles. Lightly wet the center of the 3 inch piece with a small amount of water and bring both ends to the center.

Wrap the small rectangle around the center of the bow and keep it in place with a small amount of water. Gently squeeze the middle of the bow to give it some shape. Repeat this with all the bows.

Bake your cupcakes and allow them to cool.

While the cupcakes are cooling make your buttercream frosting and the Purple Daisy Duck Fondant bows.

When you are ready to frost the cupcakes, place a star tip into the pastry bag and fill it up with your white frosting.

Pipe a swirl of frosting onto each of your cupcakes.

After frosting the cupcakes add a fondant bow on top of each cupcake.