Festive Poinsettia Cupcakes
Additional Information
Step 1
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.
Step 2
Make cupcakes. Prepare batter following recipe directions. Bake and cool cupcakes.
Step 3
Ice cupcakes. Prepare buttercream icing following recipe directions. Use spatula to lightly ice top of cupcakes smooth. Immediately sprinkle with white sparkling sugar.
Step 4
Position flowers. Position three poinsettias on each cupcake, using buttercream icing if needed to secure.
Products
Products
![Decorator Preferred 9" Angled Spatula](https://www.wilton.com/dw/image/v2/AAWA_PRD/on/demandware.static/-/Sites-wilton-product-master/default/dwdf994065/images/product/409-7698/409-7698DP9iAn11083 prd.jpg?sw=89&sh=89&sm=fit "Decorator Preferred 9" Angled Spatula")
The classic Christmas Poinsettia may be piped in white, pink or red. It's one of the more shallow flowers piped in the lily nail. Don't push foil more than halfway into the cup.