Ingredients

24 Yellow Buttermilk Cupcakes (page 26)

　　Swiss Meringue Buttercream (page 304)

　　Leaf-green and pink gel-paste food colors

　　

Step 1

Using a serrated knife, trim top of each cupcake to make level. Tint 1/2 cup buttercream green and 1 cup pink with gel-paste food colors. Transfer to pastry bags fitted only with couplers. Tint remaining buttercream a paler shade of pink. Using a small offset spatula, spread a smooth layer of pale pink buttercream over cupcakes.

　　

Step 2

Pipe stems using green buttercream and a small plain tip (#2) on a cupcake. Then, using pink buttercream and a small petal tip (#103), form two basic petals (similar to cherry blossom petals, page 172) side by side. Pipe two smaller petals overlapping each other on top of the first two, then hold bag 90 degrees to the flower with wide end facing forward, and pipe a center, pulling down slightly. With green buttercream and a small V-leaf tip (#352), pipe small leaves: Start at the base of the bloom with the tip’s pointed end facing up, and then pull tip toward flower as you release pressure. Switch to the #2 tip, and add curlicues. Refrigerate 30 minutes to allow frosting to set. Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature before serving.

　　Martha Stewart's Cupcakes