1 portion Perfect buttercream icing (see Linked recipes below)
1 bottle pink liquid food colouring to tint
1 bottle purple liquid food colouring to tint
1 bottle blue liquid food colouring to tint
12 plain vanilla cupcakes
12 sugar flowers, to decorate
1 package cupcake flags to decorate
- Divide 1 cup of the icing (see Linked recipes below) between 3 small bowls. Starting with pink food colouring, tint each batch to a different intensity of pink (1 dark, 1 medium, 1 pale). Repeat with purple and blue food colourings until you have 9 small bowls in total.
- Beginning with darkest tone of pink, spoon icing into a piping bag fitted with a 1cm-long x 5mm-wide petal nozzle. Hold nozzle at a 45° angle at edge of a cupcake. Squeezing bag, pipe a dot, then pull bag away to make a petal. Repeat to pipe petals around outside of 4 cupcakes.
- Wash and thoroughly dry piping bag, then fill with medium-tone pink icing. Pipe petals to create a circle closer to centre, so that new ring of petals just overlaps the outside ring.
- Clean piping bag and fill with lightest tone of pink icing. Pipe a dot of icing in centre. Repeat technique with remaining colours and cupcakes. Decorate with sugar flowers and flags.