Pansy Cupcakes

Ingredients:

• 12 vanilla cupcakes
• 2 cups Swiss buttercream*
• 0.5 cups purple glaze
• 0.5 cups yellow glaze
• 1/3 cup green glaze
• Special equipment: 2 pastry bags; Ateco tips: No. 104 rose petal; No. 2 small circle; No. 70 sheet

Preparation:

1. First, cover the cupcakes with Swiss buttercream, then pipe the frosting.
   
   For decoration with colored glazePlace purple icing in a pastry bag fitted with a #104 rose petal tip. Hold the bag at a 45-degree angle, pointing the thin end toward the center of the flower. Squeeze and release, pipe 5 petals in a circle to form a flower. Pipe 4 more petals on top of the circle.
2. Place yellow icing in a pastry bag fitted with a small round tip #2. Holding the bag straight, pipe a small dot into the center of the flower.
3. Place green frosting in a pastry bag fitted with a #70 leaf tip. Hold the bag at a 45-degree angle, lightly touching the tip to the surface of the cupcake. Press firmly to create the base of the leaf, while lifting the tip slightly. Release the pressure as you pull the tip toward you, sharpening the leaf. Release the pressure and lift the tip. Pipe a second leaf on the other side of the flower.
4. Repeat with the remaining cupcakes.
   
   

   How to Make Swiss Buttercream

   
   
   Note *
   
   Swiss buttercream, or Swiss meringue cream, is a soft, stable buttercream used to decorate confectionery items.
   
   1. Place 3/4 cup sugar, 2 teaspoons lemon juice, and 4 egg whites in a saucepan and beat with a mixer until the sugar is completely dissolved. Place the saucepan over a double boiler and beat the mixture for 10-15 minutes, until soft peaks form.
   
   2. Cut 400 g of butter into pieces. Add the butter a little at a time, making sure the pieces are well incorporated. Once all the butter has been added, beat on high speed until the mixture is fluffy and bubbly.
   
   3. Insert a thermometer and check the temperature. When the thermometer reads 75°C, remove the pan from the water bath. Continue whisking at low speed until the buttercream is smooth and all air bubbles have been removed.
   
   4. Cool the cream in the refrigerator and beat again before using.