Directions: 

1. Heat oven to 350°F. Line 18 muffin cups and 12 mini muffin cups with decorative flower-shaped paper baking cups or traditional paper baking cups. Prepare cake mix according to package directions using water, oil and eggs. Divide evenly into prepared regular and mini muffin cups. Bake cupcakes 19 to 23 minutes and mini cupcakes 11 to 12 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes. Remove from pan to wire rack to cool completely.
2. Meanwhile, CUT tissue paper into about 45 (3- and 4-inch) squares. Stack 3 squares, alternating shades. Insert cocktail pick into center of squares. Hold pointed end of pick and gently pull paper upward to frilled end of pick. Holding paper firmly in center, gently twist and pull paper over frilled end to create a leaf shape. Repeat to make about 15 leaf picks.
3. Place styrofoam ball inside vase, leaving the top half of ball exposed to create a domed surface. Secure with clear tape. Insert 2 skewers, 1/2-inch apart, in a location where you want to place a cupcake. Skewers should be positioned straight up, not sideways. Press bottom of cupcake onto skewers to attach. Adjust height of skewers as necessary so top surface of cupcake is level. Repeat to cover styrofoam ball evenly with about 8 cupcakes and 6 mini cupcakes. Insert leaf picks into styrofoam ball to fill bottom edge and gaps between cupcakes.
4. Place frosting into decorating bag fitted with 1M tip (open star). Starting at center of each cupcake, hold bag perpendicular and squeeze frosting onto all cupcakes in a tight spiral pattern. Place vase on round platter. Arrange extra cupcakes around vase. Makes 24 servings.

Recipe courtesy of Pillsbury, and reprinted/posted with permission of Pillsbury.