Spring Flower Cupcakes

Martha Stewart is the inspiration behind this creation! We made a batch of blue blooms for our Easter table, but feel free to create chrysanthemum cupcakes in any color you'd like!

Ingredients

24 cupcakes
pastry bag
thin pastry bag tip (we used a 2 closed star)
buttercream icing (about 1lb worth, 1 part white, 3 part color)

Directions

1. Separate your buttercream icing - keep 1/4 of it white and dye the remainder whatever color you'd like by adding drops of food coloring.

2. Add the white to your piping bag first. Secure the top with one hand and use this same hand to apply pressure. With your other hand guide the bag. You want to start in the center of your cupcake, pipe the icing and gently pull up.

3. Continue doing this and work your way from the center to the edges. Once you've covered the center, repeat the process with the colored icing. Work your way from the center to the outer edges.

Prep Time

25 minutes to make cupcakes, 15 minutes for icing