Whimsical Flower Cupcakes

• 24 Go-To Vanilla Cupcakes
• 2 cups Swiss Buttercream
• 1/2 cup Grapefruit-Tinted Frosting
• 1/4 cup Egg Yolk-Tinted Frosting

1. Special Equipment: 2 Pastry bags; Ateco #10 round tip; Ateco #2 small round tip
2. Frost the cupcakes with the buttercream.
3. To pipe the flower: Place the grapefruit-tinted frosting in a pastry bag with a #10 round tip.
4. Hold the bag straight above the cupcake.
5. To create a 5-petal flower, start 1/2 inch from the edge, and squeeze and release while dragging toward the center of the cupcake to create a tear-shaped petal.
6. Rotate the cupcake slightly after each petal.
7. Place the egg yolk-tinted frosting in a pastry bag with a #2 small round tip.
8. Hold the bag straight up, and pipe a small dot into the center of the flower.
9. Repeat with the remaining cupcakes.

vanilla cupcakes, swiss buttercream, frosting, egg

Taken from www.foodnetwork.com/recipes/food-network-kitchens/whimsical-flower-cupcakes.html (may not work)