Chrysanthemum Cupcakes
Although the buttercream chrysanthemums may look difficult, a steady hand and a bit of practice is all it takes to produce a whole bunch of them. Displayed in a group of matching or mixed colors, the cupcakes would be lovely at a bridal or baby shower.
Recipe information
Yield
makes 24
Ingredients
Preparation
Step 1
Tint 1 cup buttercream forest-green with gel-paste food color for leaves and dots. Divide the remaining buttercream evenly among three bowls. Tint each batch a base-coat shade (for cupcake tops): one chartreuse (mix leaf green, lemon yellow, and a touch of egg yellow), another lemon yellow, and the third orange. Using an offset spatula, spread a smooth layer of buttercream over each cupcake as desired. Transfer remaining tinted buttercreams to pastry bags fitted with couplers.
Step 2
Pipe the leaves first: Fill a pastry bag fitted with a leaf tip (#68) with forest-green frosting. Holding bag at a 45-degree angle with the tip’s flat side up, squeeze and pull outward, releasing pressure and lifting to form the end.
Step 3
Form center and petals: Using only the coupler (or a medium plain tip, such as #12) and frosting in the desired flower color, make a raised A-inch-wide dot to anchor the petals. Change to a specialty fluted tip (#80); holding bag at a 45-degree angle against the edge of the dot, with the tip forming an upright U, gently squeeze the bag while pulling out in a quick stroke to form each petal. Repeat, making petals all around the center dot. Form two or more petal layers over the first, making petals shorter and pulling the bag upward with each layer. With a small plain tip (#3) and forest-green frosting, pipe three tiny dots in the center of the flower. Refrigerate 30 minutes to allow frosting to set. Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature before serving.
