So here's a play by play. We start with 4 dozen white Magnolia cupcakes in silver Wilton wrappers. *Note that while I like Reynolds cupcake wrappers for their ability to keep shape and the little convenient containers in which they are packaged, I don't use the foil wrappers, as they have a tendency to stick and overcook the batter.)
While I worked on prepping the cooked frosting (a whipped buttercream that incorporates a cooked milk and flour paste), Mark cut stephanotis flowers from fondant. A debate raged as to whether or not the flowers needed texture, and if so, what could be done so as to not make them look like starfish. We settled on a compromise.
Using Wilton gel food coloring, we got the icing as close to the requested "sea glass" color as possible.
We had a bit of extra batter, so I decided to make us some jumbo cupcakes which were, to give you a comparison, about the size of my head. Delicious, nonetheless.
After filling a piping bag with a large star tip, I piped icing, added texture and silver dragees to Mark's stephanotis flowers, and plopped them back in the trays where they would stay until the next morning.
Verdict? Rave reviews from shower attendees, so I am going to file that under "cupcake success."