Chocolate Rose Cupcakes

Hello Crown Community! We just made chocolate rose cupcakes. With a freshly baked base cake and deliciously creamy icing, these cupcakes are perfect for a royal effect. We experimented by using a buttermilk substitute—milk and white distilled vinegar. However, it caused the cupcake to deflate. So we tried again using buttermilk, and this time it rose into a fluffy puff—perfect, but since we needed to frost, we had to press down the top. Then it was frosting time-typical roses require a Wilton 1M tip, which allows you to create a rose by starting from the center and swirling outward. But we used a thinner tip and did each petal individually. These cupcakes look absolutely enchanted, but maybe next time, we’ll use pearls!