Sunflower Cupcakes

• 48 One-Bowl Chocolate Cupcakes (page 152)
• 2 recipes Swiss Meringue Buttercream (page 304)
• Egg yellow gel-paste food color
• 3 ounces chocolate-covered sunflower seeds (see Sources, page 342)

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

chocolate, buttercream, egg yellow gelpaste, chocolatecovered

Taken from www.epicurious.com/recipes/food/views/sunflower-cupcakes-389970 (may not work)