Wreath Cupcakes

Directions

1. 1
   Tint 1 cup buttercream green with gel-paste food color.
2. 2
   Transfer to a pastry bag fitted with a small leaf tip (#69).
3. 3
   Using an offset spatula, spread each cupcake with a smooth layer of untinted buttercream.
4. 4
   Starting at the outside edge of the cupcake, pipe slightly overlapping leaves in a circle, then pipe another layer of leaves overlapping the first; repeat to make one or two more layers.
5. 5
   Refrigerate 30 minutes to allow frosting to set.
6. 6
   Cupcakes can be refrigerated up to 2 days in airtight containers; bring to room temperature and arrange red sprinkles in several clusters around each wreath before serving.