Mother's Day Flower Cupcakes

Celebrate Mom with some flowers she can eat! Here's what you'll need:

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Ingredients:

• Frozen cupcakes
• Tip 242
• Tip 249
• Tip 1M
• Tip 44
• Tip 104
• Tip 352
• Tip 190
• 50EXPRESS® Regular Buttercreme
• Mother's Day Colour Mill Set
• Tipless bags
• Deli cup set
• Yellow Colour Mill
• Mint Colour Mill
• 6ct cupcake container
• Plastic spatula

Recipe:

1. Fill 6 deli cups with 50EXPRESS® Regular Buttercreme. Use the Mother's Day Colour Mill Set to color your 6 cups of buttercream. Once your buttercream is mixed, using a plastic spatula, spread your buttercream onto your frozen cupcake to create a base.
2. Using your tipless bag and Russian tip #242, take your rose colored buttercream and fill your bag. Apply pressure and make 7 flowers. Use tip 352 to create the leaves. You may add the leaves in between the flowers.
   
3. Using tip 190, create flowers starting at the outer part of the cupcake and move to the center. With a tipless bag, add yellow dots of buttercream to the center of your cupcake. You may use tip 352 to create the leaves.
4. With tip 104 create petals at the edges of the cupcake and move your way inward until you create one big flower. Take your tipless bag with yellow buttercream and pipe small dots in the middle of your cupcake.
5. Using tip 44, make a 7 petal flower. Create 3 flowers spaced out from each other and one in the center. Create more flowers that overlap your first flowers. Make a dot using yellow buttercream in the center
6. Using tip 249, apply pressure and create 7 flowers on your cupcake. Start with one flower in the center. Use tip 352 to create the leaves.
7. Using tip 1M, create one large rosette starting from the middle, out. Use tip 352 to create your leaves.
8. Place your cupcakes in a 6 cupcake container.