Place the egg whites and sugar in the bowl of the mixer.

Place the bowl over a pan of simmering water.

Whisk constantly until the sugar is completely dissolved. You don’t want the eggs to scramble. Dip your fingers in and rub them together, if you can’t feel the grains of sugar, it is ready.

Attach the bowl to the mixer fitted with the whisk attachment. Whip on high until peaks form and the eggs cool down, about 5 minutes.

Add the chunks of butter, one piece at a time.

When all of the butter is incorporated it will be pretty thick, you can switch out the whisk for the paddle if you want to make it really smooth, but I like it like this for piping.

Add the powdered sugar and extracts, and beat until combined.

Divide into three bowls. Color as desired. Transfer to piping bags fitted with a coupler and Wilton tips #4B, #2D (Take a wooden spoon and use the end to open it up a little), and #104.

To make the roses use the #2D tip. Start in the middle, and in one stroke, wrap the frosting around until the cupcake is covered. Add a mint leaf.

To make the zinnias use the #104 tip. Point the tip with the loop at the bottom. Use and up and down motion to create the petals. Fill in the middle using the same motion.

Dot with sugar pearls. To make the hydrangea, use the #4B tip. Pipe the frosting straight onto the cupcake starting on the outside edge and lift up, until the cupcake is covered. I added layers by piping in between and adding a little height.

Sprinkle with white non-pareils. Enjoy your flower cupcake garden.