Ingredients
24 Go-To Vanilla Cupcakes
2 cups Swiss Buttercream
1/2 cup Grapefruit-Tinted Frosting
1/4 cup Egg Yolk-Tinted Frosting
Directions
Special equipment:
2 Pastry bags; Ateco #10 round tip; Ateco #2 small round tip- Frost the cupcakes with the buttercream.
- 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.
- 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.
- Repeat with the remaining cupcakes.