1 frosted cupcake (about 2 tablespoons frosting works best)
20 skin-on almond slices (about 1 teaspoon)
1 small piece brightly colored dried fruit, or a jelly bean half
Starting at the center of the cupcake, arrange the sliced almonds in a tight petal pattern. Put another ring of petals around the first, with the almond tips tucked under the first ring. Put the fruit in the center.