Pansy Cupcakes Food

PANSY CUPCAKES

Steps:

• Using a serrated knife, trim top of each cupcake to make level. Tint 1/2 cup buttercream green and 1/4 cup pale yellow with gel-paste food colors. Divide 2 cups buttercream among two bowls; tint one portion light violet and the other a darker shade. Transfer tinted frostings to pastry bags fitted only with couplers. Tint remaining buttercream pale pink. Using an offset spatula, spread a smooth layer of pink buttercream over cupcakes.
• With green buttercream and a small plain tip (#2), pipe stems on cupcake. Using dark violet buttercream and a small petal tip (#103), pipe two large, basic petals (similar to cherry blossom petals, page 172) side by side. Then make two smaller petals, one on top of each of the first ones, using the same petal technique; apply less pressure and make a smaller arc than you did for larger petals. Using light violet buttercream and same petal tip, pipe a ruffle for the flower's base, pivoting tip as with petals, and turning the cupcake while connecting the petals. To finish the ruffle neatly, pull bag toward center of flower as you release pressure. Pipe a dot in center of each blossom with yellow buttercream and the #2 tip. If desired, use green buttercream and another small petal tip (#60) to pipe the leaf shown at left. Repeat for remaining cupcakes. Refrigerate 30 minutes to allow frosting to set. Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature before serving.

PANSY FLOWER CUPCAKES

Steps:

• Frost the cupcakes with the buttercream.
• To pipe the flower: Place the grape-tinted frosting in a pastry bag with a #104 rose tip. Point the bag down at a 45 degree angle, with the skinny end of the rose tip aimed towards the center of the flower. Squeeze and release while making 5 tear shapes in a circle to form a flower. Repeat piping on top with 4 more tear shapes in a tight circle.
• Place the egg yolk-tinted frosting in a pastry bag with a #2 small round tip. Hold the bag straight up, and pipe a small dot into the center of the flower.
• To pipe the leaf: Place the avocado-tinted frosting in a pastry bag with a #70 leaf tip. Point the bag down at a 45 degree angle with the tip lightly touching the surface of the cupcake. Squeeze hard to build up the base and simultaneously lift the tip slightly. Relax the pressure as you pull the tip toward you, drawing the leaf to a point. Stop squeezing and lift the tip away. Pipe a second leaf on the other side of the flower.
• Repeat with the remaining cupcakes.