Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Chrysanthemum Cupcakes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Yield: 26 A dazzling chrysanthemum seems to spring from the buttercream icing of this pretty cupcake. Ingredients For the cupcakes Butter Cake I Meringue Buttercream For decorating Gel-paste food coloring in assorted colors (leaf green, lemon yellow, egg yellow, orange, forest green) Pastry tips, such as Ateco: #68 leaf tip, #80 fluted tip, #3 round tip, and #12 round tip (optional) Directions Tint 1 cup of frosting forest green (for leaves and dots); set aside. Divide remaining frosting into three batches. Tint each batch a base-coat shade (for cupcake tops): chartreuse (mix leaf green, lemon yellow, and a touch of egg yellow), lemon yellow, and orange. Alternating the three base colors, frost cupcakes with a small offset spatula or butter knife, using about 3 tablespoons frosting per cupcake. (Reserve leftover frosting for piping flowers.) Decorate cupcakes: Make the leaves first: With the #68 leaf tip and green frosting, hold the bag at a 45 degree angle to the cake with the tip's flat side up. Squeeze bag, and pull out from the base of the leaf, releasing pressure and lifting to form the end. With the coupler alone (or the #12 round tip) and frosting in the flower color, make a raised one-half-inch-wide dot to anchor the petals. Change to the #80 fluted tip; hold bag at a 45 degree angle against the edge of the dot, the tip forming a U. Gently squeeze the bag while pulling out in a quick stroke. Repeat all around the dot; form two or more petal layers over the first, making petals shorter and pulling bag upward with each layer. With the #3 tip and green frosting, pipe three dots in the center. Refrigerate in airtight containers until ready to serve. Let stand at room temperature 20 minutes before serving. Cook's Notes Cupcakes can be refrigerated in airtight containers for up to four hours. Rate it Print