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Special Equipment: Pastry bag; Wilton #70 leaf tip
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Frost the cupcakes with the buttercream.
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Create a dip in the center of the cupcake about 3/4-inch across.
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Adhere the coconut grass to the outer edge of the cupcakes.
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For the petals: Place the egg yolk-tinted frosting in a pastry bag with a #70 leaf tip.
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Hold the bag at a 45 degree angle with the tip lightly touching the surface just inside the dip in the cupcake (with the wide part parallel to the surface).
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Squeeze hard to build up the base and simultaneously lift the tip slightly.
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Relax pressure as you pull the tip toward you, drawing the petal to a point near the edge of the cupcake.
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Stop squeezing and lift the tip away.
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Repeat all the way around the cupcake, slightly overlapping the petals.
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Repeat with remaining cupcakes.
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12
Fold a piece of paper in half and place the chocolate sprinkles in the center.
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Using the folded corner as a guide, pour the sprinkles into the hole in the middle of the cupcake.
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Repeat with remaining cupcakes.
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15
Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper and top with a rack.
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Toss the coconut with the green and yellow food coloring, depending on desired color.
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Sprinkle with water if necessary to disperse the color.
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Drain.
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Spread evenly on the rack, place in the oven and bake until dry, 10 to 15 minutes.
