In advance: Make butterfly candy plaque. For green candy shown, tint 6 oz. yellow with green candy color. Tint melted white candy as follows using candy colors: 4 oz. pink, 2 oz. orange, 2 oz. black. Make candy plaque in butterfly cake pan using cut parchment bags and piping method. Fill parchment bag halfway with melted candy. Cut small hole in tip of bag and gently squeeze to add candy detail to mold; let set. Fill mold and place on level surface in refrigerator until bottom of mold appears frosty or until candy is firm. Once completely set, unmold onto lint-free towel, then let return to room temperature. Pipe 1 in. wide heart and 2 in. long antennae on waxed paper-covered board; overpipe antennae for strength. Attach heart to front, antennae to back with melted candy. Pipe dot eyes and smile.
Also in advance: Make royal icing flowers. Attach apple blossom/primrose template to flower nail. Cover with icing flower square. Pipe tip 103 apple blossoms; add tip 3 dot center. Let dry in flower former. Make 20 flowers; make extras to allow for breakage.
For cupcakes: Bake and cool cupcakes. Ice tops smooth. Roll in Colored Sugar to coat edge. Pipe butterfly body with tip 6; insert icing decoration wings.
Pipe tip 3 vines. Attach flowers with icing dots. Pipe tip 352 leaves, tip 8 bead bottom border, tip 6 name. Stabilize dowel rod by piping a ring of melted candy around inside edge of post; immediately insert dowel rod all the way through the post and past foot. Let candy set. Attach butterfly candy plaque to post with melted candy; hold in position until candy sets. Position cupcakes around cake stand.
* Combine Violet with Rose for violet shown.
* Combine Rose with Violet for deep pink butterfly bodies on cupcakes.
This 5-petal springtime flower, most commonly seen in white or soft pink, is virtually the
same petal shape as the wild rose, but uses a smaller tip creating a petite flower. The
dot stamen are typically positioned like the holes in a 5-hole button. Dry them on flower
formers for a more natural look.