Poinsettia Cupcakes (Tutorial)
What You’ll Need:
48 mini cupcakes (any recipe that makes 24 standard cupcakes, but using a mini cupcake pan)
1 can green frosting with disposable decorating tips
1 can yellow frosting with disposable decorating tips (optional)
1 batch of royal icing + two 1-oz containers of Red (No Taste) gel food coloring
A small leaf decorating tip + piping bag
Red sugar sprinkles
Yellow pearl sprinkles
Directions:
First, you’re going to pipe the green leaves onto your tiny cupcakes. Attach the leaf tip to the green frosting and practice a few on a napkin. (This is also a good way to tell if the frosting is thick enough. With these store-bought frostings, I’ve found that sometimes they’re too runny at first. Just pop it in the fridge for a minute, and it should thicken up.) Pipe small leaves around the edges, but don’t start in the center (this helps the red petals stand up better).
Next, pipe the red petals by starting in the center of the cupcake and moving outward. I found it easiest to pipe 4 petals, like in the picture above, and go back and add a petal between each of them.
Sprinkle with red sugar sprinkles to give the petals a little sparkle.
Pipe a small yellow dot in the center of the petals with the yellow frosting. Carefully add a few yellow pearl sprinkles. (You can skip the yellow frosting and just add the sprinkles if you want.)
Repeat!
Recipe courtesy of Beth Cakes.com
