Sunflower Cupcake Cake

Ingredients:

• 24 vanilla cupcakes
• 450 g butter, room temperature
• 8 cups powdered sugar
• 2 tsp vanilla extract
• A large pinch of salt
• 4-6 tablespoons whole milk
• Green gel food coloring, for icing
• Lemon yellow gel food coloring, for icing
• 25-30 yellow marshmallow birds, such as Peeps
• 0.5 cup crushed chocolate wafer cookies (about 20 pcs.)
• Special equipment: pastry bag with a 0.5 cm plain round tip. (No. 802)

Preparation:

1. At the bottom of a large platter, arrange three cupcakes vertically in a row to form a stem. Place two cupcakes to the left and right of the stem to form leaves. Arrange the remaining 17 cupcakes above the stem, forming a circle.
2. Place the butter, sugar, vanilla, salt, and 4 tablespoons of milk in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer). Beat on low speed until all ingredients are combined. Then increase the speed to medium-high and beat until smooth and creamy. If the frosting is too thick, add the remaining 1-2 tablespoons of milk and mix.
3. Place 2 cups of icing in a bowl. Add about 12 drops of green food coloring and stir.
4. Add 1/4 teaspoon yellow food coloring to the bowl with the remaining white frosting and whisk until combined. Using an ice cream scoop or large spoon, scoop yellow frosting and spoon onto each of the 17 cupcakes arranged in a circle. Using a small offset spatula, smooth the tops and sides of the cupcakes (but not the paper cupcake liners).
5. Wash and dry an ice cream scoop (or large spoon) and an offset spatula. Using the ice cream scoop or large spoon, scoop green frosting and pipe it onto each of the 7 cupcakes that make up the stem and leaves. Using a small offset spatula, smooth the tops and sides of the cupcakes (but not the paper cupcake liners). Transfer the remaining green frosting to a small pastry bag fitted with a 1/4-inch tip (#802).
6. Use green icing to outline each leaf, then draw veins on the leaves. Use an offset spatula to smooth out the bottom of the stems so they form a rectangle.
7. Place the marshmallow birds, beaks facing out, around the perimeter of the flower, pressing them into place. Fill the flower center with chocolate wafer chips and press them into the icing to adhere them.