Skip to main content
Epicurious
Cookbooks

Piped Flower Cupcakes

Ingredients

Preparation

  1. Using a pastry bag fitted with a small petal tip (#104), pipe plain or tinted buttercream petals: Keeping the wide edge of the tip in the center of the cupcake, pipe a petal by making a half-moon motion with the outer, thinner edge of the tip. Repeat until you have five or six slightly overlapping petals that cover the top of the cupcake. Place a round colored candy, such as a pastel lentil, M&M, or Skittle, in the center of the flower. Repeat to decorate remaining cupcakes. Refrigerate 30 minutes to allow frosting to set.

Martha Stewart's Cupcakes
TagsCupcakeCakeDessertCookbooks
Read More
Upside-Down Martinis for a Crowd
Invert the ratio of gin to vermouth for a party-friendly and slightly lighter drinking experience.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and grilled shrimp with chimichurri.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.