Each serves 1 .
Bake and cool cupcakes in baking cups. Or, purchase non-decorated cupcakes from the supermarket or local bakery.
Prepare buttercream icing and tint portions violet, green, rose and buttercream; reserve some white. Using spatula, ice cupcakes smooth with colored icing.
To make two-tone effect on flower petals, fit bag with tip 127; before filling bag, use tip 12 to pipe stripe of white icing inside narrow end of tip and up the length of the bag; pipe two additional lines on top of the first line of icing. Fill bag with desired color. Pipe a 6-petal flower on each cupcake beginning with wide end of tip touching center of cupcake, narrow end pointing out slightly above cupcake. Move tip 1/2 in. out toward edge of cupcake. Turn tip slightly, forming remainder of petal, relax pressure when moving tip back to center. Repeat for 5 more petals. Pipe tip 5 dot or tip 16 swirl icing flower center. Sprinkle with matching Cake Sparkles.