Fanciful Floral Cupcakes

Create a garden full of flower-topped cupcakes for your next get-together. Sign up for The Wilton Method of Cake Decorating Course 1 to learn how to do the double bag swirl technique showcased on these colorful cupcakes.

AmountEach treat serves 1

Ingredients & Tools
Instructions

Instructions

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Make cupcakes. Prepare chocolate and yellow batter, separately, following recipe directions. Bake and cool cupcakes.
Tint icing. Prepare chocolate and buttercream icing, separately, following recipe directions. Tint portions of white icing yellow, blue, rose, light green and dark green.
Decorate sunflower cupcakes. Use tip 18, cut disposable decorating bag and yellow icing to pipe two rows of pull-out star petals around the top outer edge of the cupcakes. Use tip 3, cut disposable decorating bag and chocolate icing to pipe dots on center of cupcakes.
Decorate bead petal cupcakes. Use tip 12, cut disposable decorating bag and blue icing to pipe two rows of bead petals around the top of the cupcakes. Use tip 12 and blue icing to pipe a dot in center of cupcakes.
Decorate pull-out flower cupcakes. Use spatula and rose icing to ice top of cupcakes smooth. Use tip 352, cut disposable decorating bag and rose icing to pipe rows of pull-out leaves on top of cupcakes. Use tip 3, cut disposable decorating bag and rose icing to pipe dots on center of cupcakes.
Decorate two-toned green drop flower cupcakes. Use spatula and light green icing to ice top of cupcakes smooth.

Prepare disposable decorating bags for double bag swirl technique. Fill two separate disposable decorating bags with a shade of green icing, cut tips off of bags and place inside another disposable decorating bag fitted with tip 2D. Use double bag to pipe drop flowers on top of cupcakes.