Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Piped-Rose Cupcakes 3.3 (13) 2 Reviews 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 March 11, 2022 Print Rate It Share Share Tweet Pin Email Ingredients Red gel-paste food coloring Pastry nail Pastry bag Plain coupler Small petal tip Swiss Meringue Buttercream Directions Starting with 1 drop at a time, add gel-paste food coloring to buttercream. Stir well to combine. Add more food coloring, stirring constantly, until desired color is reached. Dab buttercream on top of pastry nail, and press a 2-inch square of parchment on top. Reserve half the buttercream for frosting tops of cupcakes. Fit pastry bag with coupler, and fill with remaining buttercream. Place tip of coupler in center of parchment square, squeeze pastry bag gently, and pull up slowly to make an acorn-shaped mound (this is the bud). Fit pastry bag with petal tip. (You can anchor the nail in Styrofoam or a potato with a flat-cut bottom.) Hold tip against the point of the bud, wide end down and narrow end angled in toward center. While turning the nail slowly, pipe a wide, tight strip, enrobing the top of the bud. Turning the nail as you go, pipe 2 arched petals that each reach around half of the bud. Continue turning the nail and piping, making longer, overlapping petals and angling further outward as you go, until you reach the bottom of the rose. Gently slide parchment with rose onto a baking sheet, and refrigerate until firm, at least 20 minutes (or up to 2 days). Repeat to make more roses. Frost tops of cupcakes with buttercream. Using a small offset spatula, gently place a rose on top of each cupcake, discarding parchment. Rate it Print