My aunt has requested cupcakes along with the wedding cake. I usually use a tip 1N and completely cover the cupcake. I have noticed on some of the higher end bakeries they only swirl a mound of frosting in the center of the cupcake. Seems like the top of the cupcake would dry out. Would appreciate input on your techniques.
I have been seeing a lot of "variegated" colors used to pipe roses on cuppies (the whole top of the cuppie is a rose) They are really classy IMO.
Try covering the cupcake with buttercreme using a large piping tip or coupler then place in the fridge or freezer until the BC is harder then dip the top of the cupcake in melted chocolate (Dark or White) just covering the BC. Then you can make a BC rose or use sugar rose on top of the dried chocolate!
Have you considered using buttercream as a top coat and then with a round cookie cutter cutting fondant to place on top with an individual rose? I really do like the looks of fondant especially when an impression mat is used.