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1
Using an offset spatula, spread a thin layer of buttercream over each cupcake.
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2
Transfer remaining buttercream to a pastry bag fitted with a coupler and a small basketweave tip (#47).
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3
Working from top to bottom, pipe a series of lines across top of cupcake, leaving about 1/4 inch between piped lines.
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4
Working from left to right, and starting at bottom of cupcake, pipe short horizontal lines over vertical ones, filling in all gaps to create a basketweave effect.
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5
Repeat with remaining cupcakes and buttercream.
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6
Refrigerate 30 minutes to allow frosting to set.
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7
Cupcakes can be refrigerated up to 2 days in airtight containers; bring to room temperature before topping with marzipan strawberries.
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8
Tint half of marzipan red with gel-paste food color (see page 299 for instructions).
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9
Make 24 pea-size balls, and 48 slightly larger balls.
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10
Roll balls on work surface dusted with cornstarch, elongating them to mimic a strawberry shape.
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11
Using a toothpick, poke indentations all over the strawberries.
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12
Tint remaining marzipan green.
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13
Pinch off some; roll into 24 thin vines, about 2 inches long.
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14
Roll out remaining green marzipan 1/8 inch thick on a work surface lightly dusted with cornstarch; cut out tiny leaves with a calyx cutter.
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15
Attach a leaf to the top of each strawberry, poking in the centers with a taper-cone modeling tool and draping the leaf points down the sides of the strawberries.
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16
Cut some leaves into halves or quarters, and attach to vines.
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17
To finish, drape the marzipan vines over buttercream basketweave patterns on cupcakes; attach strawberries and arrange leaves along the vines.
