Ingredients Royal Icing Royal Icing Meringue Powder Christmas Red Icing Color Buttercup Yellow Icing Color Favorite cupcake mix or recipe Buttercream Frosting Buttercream Frosting White Sparkling Sugar Tools Leaf Cake Decorating Tip 352 Leaf Cake Decorating Tip 352 12 in. Disposable Decorating Bags Lily Nail Set 8 Piece Jewel Tone Pops Foil Wraps Round Cake Decorating Tip 2 Round Cake Decorating Tip 2 Standard muffin pan ColorCup Peppermint Stripe Cupcake Liners Decorator Preferred 9inch Angled Spatula Decorator Preferred 9inch Angled Spatula Add Selected to Bag Select All Instructions Click to mark complete - Make flowers 1 day in advance. Prepare royal icing following recipe directions. Tint large portion red and small portion yellow. Use tip 352, 1 5/8 in. lily nail, and red icing in cut decorating bag to make 3 poinsettias per cupcakes. Use tip 2 and yellow icing to make dot centers. Let dry at least 24 hours. - Make cupcakes. Prepare batter following recipe directions. Bake and cool cupcakes. - Ice cupcakes. Prepare buttercream icing following recipe directions. Use spatula to lightly ice top of cupcakes smooth. Immediately sprinkle with white sparkling sugar. - Position flowers. Position three poinsettias on each cupcake, using buttercream icing if needed to secure. How To
