Chrysanthemum Cupcakes Recipes

CHRYSANTHEMUM CUPCAKES

Steps:

• Tint 1 cup of frosting forest green (for leaves and dots); set aside. Divide remaining frosting into three batches. Tint each batch a base-coat shade (for cupcake tops): chartreuse (mix leaf green, lemon yellow, and a touch of egg yellow), lemon yellow, and orange.
• Alternating the three base colors, frost cupcakes with a small offset spatula or butter knife, using about 3 tablespoons frosting per cupcake. (Reserve leftover frosting for piping flowers.)
• Decorate cupcakes: Make the leaves first: With the #68 leaf tip and green frosting, hold the bag at a 45 degree angle to the cake with the tip's flat side up. Squeeze bag, and pull out from the base of the leaf, releasing pressure and lifting to form the end. With the coupler alone (or the #12 round tip) and frosting in the flower color, make a raised one-half-inch-wide dot to anchor the petals. Change to the #80 fluted tip; hold bag at a 45 degree angle against the edge of the dot, the tip forming a U. Gently squeeze the bag while pulling out in a quick stroke. Repeat all around the dot; form two or more petal layers over the first, making petals shorter and pulling bag upward with each layer. With the #3 tip and green frosting, pipe three dots in the center.
• Refrigerate in airtight containers until ready to serve. Let stand at room temperature 20 minutes before serving.

CHRYSANTHEMUM CUPCAKES

Steps:

• Tint 1 cup buttercream forest-green with gel-paste food color for leaves and dots. Divide the remaining buttercream evenly among three bowls. Tint each batch a base-coat shade (for cupcake tops): one chartreuse (mix leaf green, lemon yellow, and a touch of egg yellow), another lemon yellow, and the third orange. Using an offset spatula, spread a smooth layer of buttercream over each cupcake as desired. Transfer remaining tinted buttercreams to pastry bags fitted with couplers.
• Pipe the leaves first: Fill a pastry bag fitted with a leaf tip (#68) with forest-green frosting. Holding bag at a 45-degree angle with the tip's flat side up, squeeze and pull outward, releasing pressure and lifting to form the end.
• Form center and petals: Using only the coupler (or a medium plain tip, such as #12) and frosting in the desired flower color, make a raised A-inch-wide dot to anchor the petals. Change to a specialty fluted tip (#80); holding bag at a 45-degree angle against the edge of the dot, with the tip forming an upright U, gently squeeze the bag while pulling out in a quick stroke to form each petal. Repeat, making petals all around the center dot. Form two or more petal layers over the first, making petals shorter and pulling the bag upward with each layer. With a small plain tip (#3) and forest-green frosting, pipe three tiny dots in the center of the flower. 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.