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1
Using a serrated knife, trim top of each cupcake to make level.
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2
Tint 1/4 cup buttercream brown with gel-paste food color.
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3
Tint 2 cups buttercream peach.
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4
Tint 1/4 cup each yellow and green.
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5
Transfer tinted buttercreams to pastry bags fitted only with couplers.
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6
Tint remaining buttercream pale pink.
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7
Using an offset spatula, spread a smooth layer of pink buttercream over each cupcake.
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8
Using brown buttercream and a fine plain tip (#1), pipe thin branches on cupcake.
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9
With peach buttercream (shown opposite; pink is shown below) and a small petal tip (#103), pipe basic petals: Hold the bag at a 45-degree angle to the cupcake, with the tips wide end down and narrow end pointed away and slightly to the left.
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10
Move the tip forward 1/8 inch and back again while you pivot the narrow end to the right.
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11
Make five or six petals, turning the cupcake as you go.
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12
Then, if desired, pipe a small petal on stem to make the bud shown at left.
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13
With yellow buttercream and a small plain tip (#2), pipe three or four dots in center of flower.
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14
Pipe tiny leaves with green buttercream and a small V-leaf tip (#349).
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15
Repeat for remaining cupcakes.
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16
Refrigerate 30 minutes to allow frosting to set.
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17
Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature before serving.
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18
Using a serrated knife, trim top of each cupcake to make level.
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19
Tint 1/2 cup buttercream green and 1/4 cup pale yellow with gel-paste food colors.
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20
Divide 2 cups buttercream among two bowls; tint one portion light violet and the other a darker shade.
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21
Transfer tinted frostings to pastry bags fitted only with couplers.
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22
Tint remaining buttercream pale pink.
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23
Using an offset spatula, spread a smooth layer of pink buttercream over cupcakes.
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24
With green buttercream and a small plain tip (#2), pipe stems on cupcake.
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25
Using dark violet buttercream and a small petal tip (#103), pipe two large, basic petals (similar to cherry blossom petals, page 172) side by side.
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26
Then make two smaller petals, one on top of each of the first ones, using the same petal technique; apply less pressure and make a smaller arc than you did for larger petals.
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27
Using light violet buttercream and same petal tip, pipe a ruffle for the flowers base, pivoting tip as with petals, and turning the cupcake while connecting the petals.
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28
To finish the ruffle neatly, pull bag toward center of flower as you release pressure.
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29
Pipe a dot in center of each blossom with yellow buttercream and the #2 tip.
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30
If desired, use green buttercream and another small petal tip (#60) to pipe the leaf shown at left.
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31
Repeat for remaining cupcakes.
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32
Refrigerate 30 minutes to allow frosting to set.
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33
Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature before serving.
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34
Using a serrated knife, trim top of each cupcake to make level.
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35
Tint 1/2 cup buttercream green and 1 cup pink with gel-paste food colors.
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36
Transfer to pastry bags fitted only with couplers.
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37
Tint remaining buttercream a paler shade of pink.
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38
Using a small offset spatula, spread a smooth layer of pale pink buttercream over cupcakes.
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39
Pipe stems using green buttercream and a small plain tip (#2) on a cupcake.
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40
Then, using pink buttercream and a small petal tip (#103), form two basic petals (similar to cherry blossom petals, page 172) side by side.
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41
Pipe two smaller petals overlapping each other on top of the first two, then hold bag 90 degrees to the flower with wide end facing forward, and pipe a center, pulling down slightly.
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42
With green buttercream and a small V-leaf tip (#352), pipe small leaves: Start at the base of the bloom with the tips pointed end facing up, and then pull tip toward flower as you release pressure.
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43
Switch to the #2 tip, and add curlicues.
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44
Refrigerate 30 minutes to allow frosting to set.
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45
Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature before serving.
