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    • #270955

      3⁄4 cup each pink, blue, yellow and purple candy melts*
      3 cups Vanilla Buttercream Frosting
      Green paste (icing) food color*
      12 Yellow Cupcakes
      1⁄4 cup milk chocolate candy melts*
      Brown and yellow coated small candies (such as Hershey’s Chocolate Shoppe Sprinkles)
      You also need: 5 ziptop bags, small artist’s paintbrush, green cupcake liners
      PREPARATION
      1. Place each color candy melt (except milk chocolate) in a separate ziptop bag. Line 2 baking sheets with wax paper. Working with 1 color at a time, heat in microwave on high about 1 minute until wafers melt.

      2. Cut a tiny tip off 1 bottom corner of bag and pipe about one hundred 3⁄4- to 1-in.-long teardrop shapes onto a lined baking sheet (see photo, above). Repeat with each color. Refrigerate until needed.

      3. Spoon 1⁄2 cup frosting into a ziptop bag; set aside. Tint remaining frosting light green. Spread evenly on top of cupcakes.

      4. Peeling petals from wax paper as you go, arrange 6 or 7 flowers, 5 petals (flat side up) for each, on each cupcake.

      5. Melt chocolate candy melts in a small bowl in microwave. With paintbrush, paint chocolate on petals from center out (see large photo, page 135). Snip a small corner from bag with white frosting and pipe a dab in center of each flower. Glue 3 small candies in center. Cut top of green cupcake liners in a zigzag fashion; set decorated cupcake in each.

      *Available in stores selling party and cake decorating supplies.

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