Sunsational Sunflower Cupcake Idea!

Cupcake Decorated by Dina, Organizer, NYC Cake Decorators

Royal Icing Sunflower Cupcake: 1 sandwich cookie, cupcake, # 3, 7, 3 and 352 tips, #7 flower nail, edible glitter/colored sugar, medium consistency royal icing (Wilton Lemon Yellow paste mixed with a little Wilton Brown paste was used for the petals and Wilton Brown paste was used for the flower center). Separate the sandwich cookie. Now you can make two sunflowers!

Place a small square of wax paper on a #7 nail, put a dab of icing on the wax paper and place the icing side of the cookie on your dab. Now put yellow icing in your bag fitted with #352 leaf tip and pipe around the rim of the cookie. Then pipe another yellow of leaves in between the first row and so on around the cookie, lifting the bag up slightly as you go around the cookie. When you feel you have the right amount of space left for your center, stop piping the leaves and start piping #7 beads around the outside of the center continuing until the beads fill the center. Overpipe a small circle of beads with a #3 tip. Sprinkle flower with edible glitter and dry.

Ideas: The royal icing sunflower cupcake is great choice for casual summer and fall gatherings, and can be used as a distinctive place setting or tasty favor wrapped with clear cellophane. Change the color of the flower to red with dark brown center and you have a spicy addition to a colorful tablescape. Want sparkle? Fill the center with colorful dragees. A white flower piped this way with silver or gold dragees is a lovely accent for your holiday table. This flower can also be piped with crusting buttercream.