some cooled cupcakes (duh!)
some yellow frosting (I used Betty Crocker cream cheese flavor and added some yellow food coloring)
a pastry bag
#98 ruffle decorating tip
#30 closed star decorating tip
oreo cookies (one for each cupcake)
Separate the oreo cookies. Use a dab of frosting to secure half of the oreo (the half without the white filling stuff) to the very top of the cupcake. Do with the other half what you will - eat it, share it, toss it out - because you won't be needing it for the cupcakes.
You're done with your first sunflower cupcake! You will get in the groove and your technique will improve with each successive sunflower. Just two morsels of advice before I go. First, make sure to refrigerate the cupcakes until serving time so the frosting doesn't start to droop. Second, be prepared for a top-heavy cupcake. All that frosting really weighs them down and they'll flip right over and splat onto the counter if you don't pick them up accordingly.
I'd love to see some photos if you give these a try!