Sunflower Cupcakes

Directions

1. 1
   Tint buttercream bright yellow with gel-paste food color.
2. 2
   Transfer to a pastry bag fitted with a small leaf tip (#66).
3. 3
   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.
4. 4
   Refrigerate 30 minutes to allow frosting to set (or up to 2 days in airtight containers).
5. 5
   To finish, fill centers with chocolate-coated sunflower seeds.
6. 6
   Decorated cupcakes can be refrigerated up to 6 hours in airtight containers; bring to room temperature before serving.