You Will Need:Wilton piping tip #103 (for petals)
Wilton piping tip #233 (for grass)
3 disposable piping bags (cloth bags may be used if you have them)
Scissors
Parchment paper
Offset spatula
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Bake

Lemon CakeYield 18 cupcakes
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 tsp vanilla
1 3/4 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup sour cream
1/2 cup lemon juice
1 tsp lemon extract
1 cup plus 2 tablespoons lemon curd
Preheat oven to 350 degrees Fahrenheit. Line a cupcake tin with paper liners. Note:Presentation counts! I used white picket fence cupcake wrappers for these, but you could also use red-checked paper liners for a picnic theme.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and mix. Whisk together flour, baking soda, baking powder and salt; set aside. In a medium sized bowl, whisk together 1/2 cup lemon juice and 1/2 cup sour cream. Mix well, and add the lemon extract. Add flour and sour cream mixture alternately, beginning and ending with flour. Batter will be thick.
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Fill cupcake papers with 1/4 cup level measures of batter. Bake for 17-22 minutes. Let cupcakes cool completely before filling with lemon curd.
Cut a divot into the top of each cupcake with a serrated knife and fill with lemon curd.
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Decorate

Lemon Frosting1 1/2 cups unsalted butter softened
3 1/2 cups confectioners’ sugar
2 tsp lemon extract
2-3 Tbsp milk or cream
Yellow food coloring
Green food coloring
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In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter and powdered sugar together. Add lemon extract.
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Add milk or cream 1 tablespoon at a time until mixture comes to piping consistency. Cover bowl of frosting with a damp tea towel so it doesn’t dry out.
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Drop the petal piping tip into a disposable piping bag and press it firmly into the pointed end of the bag. Lightly score the plastic bag around the piping tip using a pair of scissors.
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Pull the pointed end of the bag away and off of the piping tip.
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Remove 1/3 cup icing from the covered bowl and transfer it to the piping bag fitted with the petal tip. Tint the remaining frosting with the yellow food coloring. Transfer 1/4 cup of the yellow frosting to a disposable piping bag and snip a small opening at the end. No piping tip is required for this bag.
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Add green food coloring to the remaining yellow icing a little at a time until a grassy green color is achieved. Transfer the green icing to a disposable piping bag fitted with the grass piping tip.
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Draw eighteen 1 1/2-2-inch circles onto a sheet of parchment paper. I used a large decorator piping tip for this, but you could use a bottle cap or small round fondant cutter. Flip the parchment paper over onto a cookie sheet to avoid piping over the pencil lead.
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Begin piping petals with the white icing. Place the petal tip about 1/4-inch above one of the drawn circles. The larger opening on the piping tip should be facing away from you.
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Pipe a line moving towards the center of the circle, gently decreasing pressure as you move to the center. This is the first petal.
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Pipe consecutive petals radiating around the circle until it is completely filled.
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Use the bag of yellow icing to pipe the center of the daisy. Repeat process with remaining drawn circles.
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Transfer cookie sheet to the freezer and allow buttercream daisies to harden, about 1 hour.
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Meanwhile, pipe mounds of “grass” onto the lemon curd-filled cupcakes. Place piping bag 1/4-inch above cupcake and apply pressure, letting the frosting pile onto the cupcake; pull the bag straight up to achieve a “standing grass” appearance. Repeat this process over the entire cupcake surface, and repeat with remaining cupcakes.
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When icing flowers are frozen, use an off-set spatula to lift them from the parchment and onto the cupcake.
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Serve cupcakes at room temperature. Refrigerate leftovers.