Directions

1. Preheat oven to 350 degrees. Line regular and miniature cupcake pans with liners; set aside.
2. In medium bowl, whisk together flour, baking powder, and salt. In bowl of electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs one at a time, scrape down bowl, and beat in vanilla.
3. Add flour mixture and milk alternately, beginning and ending with flour. Scrape the sides and bottom of bowl to assure the batter is thoroughly mixed.
4. Divide batter evenly among liners; fill regular pans three-quarters full and miniature pans to just below the top. Bake until golden and tops spring back when lightly pressed, about 20 minutes for regular and 15 minutes for miniature. Rotate pans once while baking. Turn out, and transfer to a wire rack. Let cool completely.
5. Fill pastry bags fitted with couplers with buttercream. To shape the petals, use an Ateco #104 flat-petal tip. With the wide edge of the tip in the center of the cupcake, pipe the petal by making a half-moon motion with the outer, thinner edge of the tip. Repeat until you have five or six petals forming a flower. Garnish the center with a candy. To shape the leaves, using an Ateco #352 leaf tip with green icing, pipe from the flower’s center toward the edge of the cupcake, lifting off as you reach the end. Place iced cupcakes in refrigerator until ready to serve.