Gather the materials needed for this project:

• Cake Mix (and ingredients listed on the box)
• Cup
• Mixing Bowl
• Spatula
• Scissors
• Chocolate Chips
• Frosting
• Food Coloring
• Cupcake Pans
• Cupcake Liners
• Ziploc Bag
• Icing Piper Nozzle (optional)
• Duct Tape
• Spreading Knife and Spoon

Substitutions:

If you don't have (or don't like) chocolate chips, there are lots of alternatives for the middle of your sunflowers like:
• chocolate sprinkles
• nonpareils or snow caps
• M & Ms
• mini oreos
• chocolate frosting
• chocolate candies

• In your mixing bowl, combine all of the ingredients on the cupcake mix package.
• Place the cupcake liners in the cupcake pan and pour in the batter.
• Cook in your oven according to the package directions.
• Set the pan in a safe location, out of reach to let the cupcakes cool.
• While you're waiting, add yellow food coloring to your frosting. Mix to combine.

• Fold one of the bottom corners of the ziploc bag up, lining up the edge and giving the bag a pointed bottom.
• Secure with duct tape.
• Snip the pointed bottom off to make a very small hole (you can always make it bigger).
• If you have one, slide the icing piping nozzle inside the bag.

We used a leaf piping nozzle but a star or flat would look nice too!

• Stand the piping bag inside of the cup and open up the top.
• If it's wide enough, you can wrap the edges around the top of the cup so the bag has a nice wide opening.
• Scoop your yellow icing inside the piping bag until it is about half full.
• Close the ziploc bag and twist the top of the piping bag to push the icing down.

We found it easier to decorate the cupcakes when the top of the piping bag was left more empty.

• Spread a light layer of frosting on your cupcakes. (1)
• Start with the largest outer leaves and work your way around and in layering the leaves as you go. Leave the middle open. (2) *See the next slide for more details.*
• Scoop some of your toppings into the middle of the cupcake. (3)

You have lots of options to add to the middle of your cupcakes, like chocolate sprinkles, nonpareils or snow caps, M & Ms, mini oreos, chocolate frosting, or chocolate candies.

• Hold your piping bag at the twist with your thumb and index finger; place your palm around the icing.
• Put the tip of the piping bag on the cupcake, start squeezing some icing out (the more you squeeze the wider your leaves will be) then stop squeezing as you pull the tip of the piping bag away from the cupcake in a horizontal motion.

It may take a little practice to get your leaves just right but your practice cupcakes can be the first ones to eat when you're done!