The Rosette:
- Using a Wilton tip number 18 and some pink frosting, pipe a small swirl (similar to the large one covering your cupcake) in the center. Using Wilton tip 352 (or any other leaf tip) and some green frosting, pipe two small leaves on either side of your rosette.
The Heartfelt Rose:
- This cupcake is a combination of my Sweet Heart cupcake and The Rosette. First create a rosette (seen above). Then place a chocolate heart in the back (refer to the Sweet Hearts recipe).
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