Sunflower Cupcakes

1. 1

   Tint buttercream bright yellow with gel-paste food color.

2. 2

   Transfer to a pastry bag fitted with a small leaf tip (#66).

3. 3

   Starting at the outside edge of a cupcake, pipe slightly overlapping petals in a circle, then pipe another layer of petals overlapping the first; repeat to make one or two more layers.

4. 4

   Refrigerate 30 minutes to allow frosting to set (or up to 2 days in airtight containers).

5. 5

   To finish, fill centers with chocolate-coated sunflower seeds.

6. 6

   Decorated cupcakes can be refrigerated up to 6 hours in airtight containers; bring to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.