Beautiful buttercream roses can turn the most basic of cupcake into a beautiful stylish creation. They are simple to do once you have the right tools and have had a little practice!
You’ll need a large star nozzle like a 6 Petal Drop Flower Tube -1B (Wilton.) You can get one here.
You also need a LARGE coupler to fit the nozzle onto your piping bag as its too big for standard couplers. I got one from here.
Once you’ve got these, grab your disposible piping bag and you are ready!
Place the tip of the nozzle above the centre of the cupcake and apply pressure to the bag, making sure you keep the bag more or less vertical over the cake. Once the buttercream is starting to flow pull the nozzle out towards the edge of the cake and circle around the edge until you are back at the start again. Ease off the pressure and lift the bag away.
Sprinkle with gold lustre or add extra details for a really decadent cupcake!
You can duotone the rose by placing coloured buttercream in one side of the piping bag and an alternative colour, or plain buttercream in the other. Pipe as before to get gorgeous two toned roses.
This does take practice, so be patient and keep trying until you get the knack. Trust me, its well worth the effort.
This technique and many, may more are found in Lindy Smiths beautiful book ‘Cupcake Celebration.’
I just adore Lindys books (and her website) and she is entirely responsible for getting me hooked on sugarcraft and baking! Never mind, its a great addiction. 
Could you please post your recipe for buttercream icing? I’ve never been able to find a recipe for any icing that tastes great and is able to retain to retain its shape for piping! Also, if you happen to have any other great icing recipes (you’ve mentioned ganache in other posts) would you mind sharing those as well? Icing is my weak point and, I’m ashamed to admit it, I often just go for the canned grocery store frosting!
Hiya, here we go.. just for you.
http://madewithloveby.me/2012/01/lets-talk-icing/