The dirt was made by using chocolate sandwich cookies (with the cream scraped off) that were crushed in a food processor. I frosted the cupcakes with buttercream, then dipped the cupcake into the cookie powder.
The strawberries, peppers, tomatoes, lettuce, daffodils, and calla lilies were made from fondant.
The fondant recipe I use is the Snowman Mints recipe from the American Girl Magazine. I replaced the mint extract with almond, but feel free to use vanilla. I use almond extract for my frosting and fondant because it is clear and therefore will not affect the color of the final product.
Fondant Recipe
1 tablespoon light corn syrup
1 tablespoon softened butter
1/2 teaspoon almond extract
1 cup of powdered sugar
Mix the first three ingredients in a bowl with a fork. It is important that the butter is soft otherwise it will not mix well with the corn syrup. When these ingredients are a smooth paste, slowly add the powdered sugar. It will become difficult to mix with a fork, so knead the fondant with your hands. If the fondant is too soft, just add a little more powdered sugar. To tint the fondant, break off a piece you wish to tint. Flatten it a bit with your hands. Using a toothpick dipped into the food coloring of choice, add the color to the fondant. Fold it in half and start kneading the fondant until the color has been evenly distributed. A warning, your hands and fingers may be dyed by the food coloring - it depends on which color your are using and how dark you tint the fondant. You can wear gloves to dye the fondant (a fold top sandwich bag also works).
Strawberries
Using red fondant, (or as red as you can make it), form the strawberries. First, make a small ball. Then, flatten it slightly and pinch the bottom to make a triangle shape. With a toothpick, poke the fondant to make the seeds of the strawberry. Don't poke too hard or you will distort the shape. Let the strawberries dry on wax paper. Since the strawberries are small, they will only take a few minutes. To decorate the cupcake, arrange the strawberries on top, then using green icing pipe a vine connecting them (tip #3). You can add leaves with tip #67 and pipe directly on the strawberry because the icing will not stick to crushed cookies.
Peppers
To make the chocolate trellis, I melted Candy Melts in a disposable pastry bag and piped the melted chocolate onto wax paper lined baking sheet and refrigerated them until they were hard.
For the peppers, you can use red, orange, or green fondant. Roll the fondant into a thin log. Break off a piece in the size you would like and bend the end into a "J" shape. Dry on wax paper.
Remove a trellis from the wax paper and place the tray back into the fridge to keep the remain ones cold. Place it on the cupcake. Pipe vines using green frosting and tip #3. Attach the peppers with frosting.
Lettuce & Tomatoes
To make the tomatoes, roll small balls of red, orange, or green fondant. Add a trellis to a cupcake, pipe vines on it, and attach the tomatoes with frosting.
Using green fondant, roll a small ball. Make another, smaller ball and flatten it with your finger tips. This is a lettuce leaf. Press it on to the ball. Continue making leaves and attaching them around the ball, overlapping them at the edges. After making the first row, make the leaves in the second row bigger than the first and flare them outward when you attach them to the first.
Daffodils
Using this Youtube video by Paul Bradford as a guide, I made daffodils from fondant. First, I rolled out yellow fondant and cut out stars using a star cookie cutter from the Wilton Course 3 class. I then placed the stars on wax paper in a flower former.
To make the corona, form a short wide cylinder with orange fondant. Use a toothpick to make a hole, then place a clean tip#3 in the hole and wiggle it to widen it. Press the fondant around the tip. Remove the fondant from the tip. Attach the orange fondant to the yellow star using a dab of water. Push down on the top of the corona to cause it to flare out.
Calla Lilies
I followed the Wilton directions with some modifications. I did not put the heart shaped fondant on a thin foam to thin out the edges. When it was on the cone, I rolled the edges up with my fingertips to get the same effect. For the spadix (center), I rolled a piece of yellow fondant into a thin cone shape. To make the yellow colored sugar just add a bit of food coloring to regular sugar. It's best to use the food coloring paste instead of the liquid because of the amount of liquid you may need to use to achieve the color you want. I also did not make the green calyx.
To make the flowers I (mostly) followed the directions from the book Little Cakes from the Whimsical Bakehouse by Kaye Hansen and Liv Hansen.
Daisies
Using tip #104 (or #103) with the wide end of the tip facing up and starting from the outside, pipe a petal. Rotate the cupcake and pipe another petal perpendicular to the first. Rotate the cupcake and repeat until you have four petals.
Next, pipe four more petals. Start from between 2 petals.
To finish the daisy, continue piping halfway between two petals until the top of the cupcake is covered in petals.
Make a small disk from yellow fondant and place it in the middle of the daisy and push down slightly.
Sunflowers
Using tip #67 or #68, start from the middle of the cupcake and pipe outwards to make a petal.
After you make the first layer of petals, pipe a second row on top in the spaces between the petals.
For the center, use some of the ground chocolate cookies and carefully sprinkle them in the middle of the cupcake.
Hyadrangea
