Servings: Makes 5 cups of frosting
- 1 1/4 cup sugar
- 5 large egg whites
- 2 cups (4 sticks) unsalted butter , room temperature
- 1 tsp. vanilla extract
To frost: Combine sugar and egg whites in mixer bowl. Place over a pot of simmering water; whisk until hot and sugar is completely dissolved, 3 minutes. Transfer bowl to mixer stand. Using the whisk attachment, beat mixture on high until cooled, about 15 minutes.
Using paddle attachment, add butter, 1 tablespoon at a time, until completely incorporated. Stir in vanilla. If not using immediately, refrigerate in airtight container up to a week, or freeze up to a month. Bring to room temperature, and re-beat or stir vigorously before using.
(To make chocolate frosting, substitute 3 ounces semisweet chocolate, melted and cooled for the vanilla extract.)
To decorate: On a lightly sugared piece of parchment paper, roll out jellied citrus slices about 1/8-inch-thick. Use 3/4- to 2-inch gum-paste petal cutters to cut petals from the jellied citrus slices. Use a 3/4- or 1/4-inch pastry tip to cut out the centers of flowers. Use the green citrus slices and a small petal cutter to cut out leaves for the flowers.
Frost each cupcake with about 3 tablespoons Vanilla Buttercream Frosting. Gently press each frosted cupcake into sprinkles, rolling around so entire surface is coated. Place citrus dots in center of cupcakes, and arrange jellied petals around each center to form a flower. Arrange leaves as desired.