Daisy Cupcakes

Cooking Instructions

Tint 1⁄2 cup frosting light leaf green. Tint half the remaining frosting pale yellow. Spread tops of cupcakes with yellow frosting, reserving 1⁄4 cup for center of flowers.

Lattice cupcakes (bottom tier): Spoon some white frosting into pastry bag fitted with basket-weave tip. Pipe lines about 3⁄4 in. apart on top of 8 cupcakes. Continue in other direction. Using plain round tip, pipe small flowers around edge of cupcake. Spoon reserved yellow frosting into disposable pastry bag without piping tip. Cut tip off end of bag and pipe a small dot of frosting in center of each flower (save bag for top cupcake).

Big-flower cupcakes (on plate and middle tier): Spoon white frosting into a pastry bag fitted with small star tip. Pipe petals around edge of 9 cupcakes (set bag aside for small-flower cupcakes

and top cupcake). Fill center with yellow nonpareils; gently press to adhere. Spoon green frosting into a pastry bag fitted with a small leaf tip. Pipe several leaves around edge of each cupcake (set bag aside for top cupcake).

Small-flower cupcakes (top tier): Place about 8 small yellow candies evenly spaced on top of each of 6 cupcakes. Using bag with small star tip, pipe white petals around each candy.

Top cupcake: Roll edge of cupcake in yellow sugar. Pipe ring of green leaves near center of cupcake. Pipe white petals over green leaves. Pipe yellow dots in center of flower.

*Available in crafts and party supply stores and in stores selling cake decorating essentials.