Wreath Cupcakes

1. 1

   Tint 1 cup buttercream green with gel-paste food color.

2. 2

   Transfer to a pastry bag fitted with a small leaf tip (#69).

3. 3

   Using an offset spatula, spread each cupcake with a smooth layer of untinted buttercream.

4. 4

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

5. 5

   Refrigerate 30 minutes to allow frosting to set.

6. 6

   Cupcakes can be refrigerated up to 2 days in airtight containers; bring to room temperature and arrange red sprinkles in several clusters around each wreath before serving.

No additional tips available.