Sunflower Cupcakes

Ingredients:

Decoration

• 24 vanilla cupcakes
• 2 cups vanilla American buttercream
• 1.5 cups coconut grass
• 0.5 cups yellow glaze
• 1/3 cup chocolate sprinkles

Coconut grass

• 2 cups sweet coconut flakes
• 1–2 tsp liquid green food coloring
• 0.5–1 tsp liquid yellow food coloring
• Special equipment: pastry bag; Wilton leaf tip No. 70

Preparation:

1. Cover the cupcakes with buttercream. Make a well in the center of the cupcake, approximately 2 cm in diameter. Glue coconut flakes to the outer edge of the cupcakes.
2. Petals: Place yellow icing in a pastry bag fitted with a #70 leaf-shaped tip.
   
   Hold the bag at a 45-degree angle so the tip is just touching the surface inside the cupcake cavity (the wide end should be parallel to the surface). Squeeze firmly, lifting the tip slightly. Release the pressure as you pull the tip toward you, drawing the petal to a point near the edge of the cupcake. Once you release the pressure, move the tip away.
3. Decorate the entire perimeter of the cupcake with yellow petals, overlapping them slightly. Repeat with the remaining cupcakes.
4. Fold a sheet of paper in half and sprinkle chocolate sprinkles in the center. Sprinkle sprinkles into the hole in the middle of the flower. Repeat with the remaining cupcakes.
5. Coconut grassPreheat oven to 120°C. Line a baking sheet with parchment paper and place a rack on top.
   
   Mix coconut flakes with green and/or yellow food coloring, depending on the desired color. Sprinkle with water if needed to soften the color. Spread evenly on a wire rack, place in the oven, and dry for 10-15 minutes. Yield: 2 tbsp.