What could be more fitting for a late summer wedding in the country than a bunch of cupcakes masquerading as radiant sunflowers? Chocolate-covered sunflower seeds create the centers, while the petals are piped with bright yellow buttercream. Novice pipers, take note: Just as with real flowers, the petals needn’t appear perfect, nor should any two flowers look exactly alike. In fact, you may want to study some real sunflowers to use as inspiration.

　　

Ingredients

makes 48

　　48 One-Bowl Chocolate Cupcakes (page 152)

　　2 recipes Swiss Meringue Buttercream (page 304)

　　Egg yellow gel-paste food color

　　3 ounces chocolate-covered sunflower seeds (see Sources, page 342)

　　

Step 1

Tint buttercream bright yellow with gel-paste food color. Transfer to a pastry bag fitted with a small leaf tip (#66). 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. Refrigerate 30 minutes to allow frosting to set (or up to 2 days in airtight containers).

　　

Step 2

To finish, fill centers with chocolate-coated sunflower seeds. Decorated cupcakes can be refrigerated up to 6 hours in airtight containers; bring to room temperature before serving.

　　Martha Stewart's Cupcakes