On a lightly sugared piece of parchment paper, roll out jellied
citrus slices about 1/8-inch-thick.
Use 3/4- to 2-inch gum-paste petal cutters to cut petals from the jellied
citrus slices.
Use a 3/4- or 1/4-inch pastry tip to cut out the centers of flowers.
Use the green citrus slices and a small petal cutter to cut out leaves
for the flowers.
Frost each cupcake with about 3 tablespoons Vanilla Buttercream Frosting.
Gently press each frosted cupcake into sprinkles, rolling around so
entire surface is coated.
Place citrus dots in center of cupcakes, and arrange jellied petals
around each center to form a flower.
Arrange leaves as desired.
Adjust rack to center of oven and heat to 325 degrees. Line jumbo
muffin pans with baking cups; set aside.
In a medium bowl, sift together flour, baking powder, salt, and baking
soda; set aside.
In the bowl of a heavy duty electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. With mixer running, add eggs and vanilla extract; beat until combined.
With mixer on low speed, add 1 cup reserved flour mixture; mix until combined. Add 1/2 cup buttermilk; combine. Alternate adding flour mixture and buttermilk, ending with flour, until all has been incorporated.
Divide batter evenly between baking cups. Bake until light golden brown and a cake tester inserted into middle comes out clean, 25 to 30 minutes. Rotate pans half way through baking. Transfer pans to a wire rack to cool.
Makes 1 dozen jumbo cupcakes.