Cherry Blossom Cupcakes

Directions

1. 1
   Using a serrated knife, trim top of each cupcake to make level.
2. 2
   Tint 1/4 cup buttercream brown with gel-paste food color.
3. 3
   Tint 2 cups buttercream peach.
4. 4
   Tint 1/4 cup each yellow and green.
5. 5
   Transfer tinted buttercreams to pastry bags fitted only with couplers.
6. 6
   Tint remaining buttercream pale pink.
7. 7
   Using an offset spatula, spread a smooth layer of pink buttercream over each cupcake.
8. 8
   Using brown buttercream and a fine plain tip (#1), pipe thin branches on cupcake.
9. 9
   With peach buttercream (shown opposite; pink is shown below) and a small petal tip (#103), pipe basic petals: Hold the bag at a 45-degree angle to the cupcake, with the tips wide end down and narrow end pointed away and slightly to the left.
10. 10
    Move the tip forward 1/8 inch and back again while you pivot the narrow end to the right.
11. 11
    Make five or six petals, turning the cupcake as you go.
12. 12
    Then, if desired, pipe a smallpetal on stem to make the bud shown at left.
13. 13
    With yellow buttercream and a small plain tip (#2), pipe three or four dots in center of flower.
14. 14
    Pipe tiny leaves with green buttercream and a small V-leaf tip (#349).
15. 15
    Repeat for remaining cupcakes.
16. 16
    Refrigerate 30 minutes to allow frosting to set.
17. 17
    Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature before serving.