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1
Tint 1 cup buttercream forest-green with gel-paste food color for leaves and dots.
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2
Divide the remaining buttercream evenly among three bowls.
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3
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.
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4
Using an offset spatula, spread a smooth layer of buttercream over each cupcake as desired.
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5
Transfer remaining tinted buttercreams to pastry bags fitted with couplers.
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6
Pipe the leaves first: Fill a pastry bag fitted with a leaf tip (#68) with forest-green frosting.
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7
Holding bag at a 45-degree angle with the tips flat side up, squeeze and pull outward, releasing pressure and lifting to form the end.
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8
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.
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9
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.
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10
Repeat, making petals all around the center dot.
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11
Form two or more petal layers over the first, making petals shorter and pulling the bag upward with each layer.
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12
With a small plain tip (#3) and forest-green frosting, pipe three tiny dots in the center of the flower.
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13
Refrigerate 30 minutes to allow frosting to set.
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14
Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature before serving.
