Flower Cupcakes

Transform a plain batch of cupcakes into a vivid bouquet using favorite Wilton flower-making techniques. The colors burst to life when you tint icing in spectacular spring shades using the Color Right Performance Color System.

Prep1 hr 30 min
Total Time3 hr 30 min
Skill LevelBeginner

Amount24

Ingredients & Tools
Instructions

Instructions

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Bake and cool the cupcakes.
Tint the icing.Tint the icing orange, pink and purple. Use the Color Right base colors and color formulas to tint icing in the following shades:
Spring Orange (formula 1375): 2 cups icing + 2 C + 5 O + 18 YSpring Pink (formula 224): 2 cups icing + 1 BK + 23 P
Spring Purple (formula 252): 2 cups icing + 1 B + 15 P.
Decorate the cupcakes.For the pink 5-layer ruffled flower: Use tip 104, a disposable decorating bag and pink icing to pipe spiraling layers of ruffles, starting at the edge of the cupcake.
For the pink 5-layer ruffled flower: Use tip 104, a disposable decorating bag and pink icing to pipe spiraling layers of ruffles, starting at the edge of the cupcake.For the pink ribbon rose: Use tip 104, wide end down, and pink icing to pipe a ribbon rose from center to edge of cupcake.
For the orange ridged petal flower: Use tip 104 and orange icing to pipe a tri-level rosebud.
For the purple winding flower: Use tip 104, wide end down, and purple icing to pipe cornelli lace on cupcake top.
For the purple rose bouquet: Use tip 104, flower nail and purple icing to pipe seven ribbon roses for each cupcake with three rows of petals. Position one rose in the center of the cupcake and six roses around the center.
For the multi-colored flowers. Use tip 104, narrow end up for pointed petal flowers, wide end up for rounded petal flowers. Pipe two upright petals, side by side. Alternate colors as you cover the cupcake.
For the orange curved petal flowers. Use tip 104 and orange icing to pipe three layers of petals.