Recipe courtesy of Food Network Kitchen

Whimsical Flower Cupcakes

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  • Yield: 12 whimsical cupcakes
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Special equipment:
2 Pastry bags; Ateco #10 round tip; Ateco #2 small round tip
  1. Frost the cupcakes with the buttercream.
  2. To pipe the flower: Place the grapefruit-tinted frosting in a pastry bag with a #10 round tip. Hold the bag straight above the cupcake. To create a 5-petal flower, start 1/2 inch from the edge, and squeeze and release while dragging toward the center of the cupcake to create a tear-shaped petal. Rotate the cupcake slightly after each petal.
  3. Place the egg yolk-tinted frosting in a pastry bag with a #2 small round tip. Hold the bag straight up, and pipe a small dot into the center of the flower.
  4. Repeat with the remaining cupcakes.

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