INGREDIENTS BUTTERCREAM FROSTING 1 lb. confectioners' sugar 1 c. unsalted butter 2 tbsp. heavy cream 2 tsp. pure vanilla extract TOPPINGS Red sour straps
DIRECTIONS 1. Make a batch of your favorite cupcakes. Let cool. 2. Make frosting. 3. Begin to tightly roll a red sour strap into a rosebud, then loosely twist it while continuing to wrap it around the bud to form the petals. Tuck the end underneath the rose and secure with one end of a toothpick; stick the other end into top of cupcake.