Wreath Cupcakes

• 24 cupcakes, such as White Cupcakes (page 154) or Red Velvet Cupcakes (page 30)
• Swiss Meringue Buttercream (page 304)
• Green gel-paste food color
• Red pearlized round ball sprinkles (see Sources, page 342)

1. Tint 1 cup buttercream green with gel-paste food color.
2. Transfer to a pastry bag fitted with a small leaf tip (#69).
3. Using an offset spatula, spread each cupcake with a smooth layer of untinted buttercream.
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. Refrigerate 30 minutes to allow frosting to set.
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.

cupcakes, swiss meringue buttercream, green gel, red pearlized round ball sprinkles

Taken from www.epicurious.com/recipes/food/views/wreath-cupcakes-389979 (may not work)