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1
Cut parchment paper into squares to fit on top of flower nail (#7).
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2
Tint buttercream red with gel-paste food color.
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3
Dab buttercream on top of nail to secure parchment.
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4
Fit a pastry bag with only a coupler; fill with buttercream.
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5
Squeeze pastry bag gently; pull up slowly to make an acorn-shape mound on top of the square.
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6
Secure a small petal tip (#103) to the coupler.
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7
(If you need both hands to attach the tip, anchor the nail in a block of polysterene or in a potato with a flat-cut bottom.)
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8
Holding tip against the point of the buttercream mound, wide end down and the narrow end angled in toward the acorns center, pipe a wide strip as you turn the nail, enveloping the top completely.
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9
Turning the nail as you go, make two slightly arched petals that each reach around half of the circumference of the acorn.
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10
Continue turning the nail, making longer petals that overlap, and angling farther outward as you go, until you have piped a full rose.
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11
Gently slide the parchment with the rose off the nail and onto a baking sheet, and refrigerate at least 20 minutes (or up to 2 days).
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12
Repeat to make 24 roses.
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13
Using a serrated knife, trim tops of cupcakes to make level.
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14
Using an offset spatula, spread buttercream over cupcakes.
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15
Use a clean offset spatula to gently transfer buttercream roses onto frosted cupcakes (discard parchment).
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16
Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature before serving.
