Strawberry Basket Cupcakes

Preparation

1. Step 1

   Using an offset spatula, spread a thin layer of buttercream over each cupcake. Transfer remaining buttercream to a pastry bag fitted with a coupler and a small basketweave tip (#47). Working from top to bottom, pipe a series of lines across top of cupcake, leaving about 1/4 inch between piped lines. Working from left to right, and starting at bottom of cupcake, pipe short horizontal lines over vertical ones, filling in all gaps to create a basketweave effect. Repeat with remaining cupcakes and buttercream. Refrigerate 30 minutes to allow frosting to set. Cupcakes can be refrigerated up to 2 days in airtight containers; bring to room temperature before topping with marzipan strawberries.

   Step 2

   Tint half of marzipan red with gel-paste food color (see page 299 for instructions). Make 24 pea-size balls, and 48 slightly larger balls. Roll balls on work surface dusted with cornstarch, elongating them to mimic a strawberry shape. Using a toothpick, poke indentations all over the strawberries. Tint remaining marzipan green. Pinch off some; roll into 24 thin vines, about 2 inches long. Roll out remaining green marzipan 1/8 inch thick on a work surface lightly dusted with cornstarch; cut out tiny leaves with a calyx cutter. Attach a leaf to the top of each strawberry, poking in the centers with a taper-cone modeling tool and draping the leaf points down the sides of the strawberries. Cut some leaves into halves or quarters, and attach to vines.

   Step 3

   To finish, drape the marzipan vines over buttercream basketweave patterns on cupcakes; attach strawberries and arrange leaves along the vines.