Instructions

1. Cut about 1 inch off the tip of one of the decorating bags, using sharp scissors. Drop the decorating tip into this bag and set that bag aside. Cut about 1/2 inch off the tip from each of the remaining three bags.

2. Spoon one color of frosting into each of the three bags that do not have the tip. Add the frosting from the bottom up, filling each bag about one-third full.

3. Press the frosting bags a bit to flatten them. Stack the three frosting bags on top of each other. Place the frosting bags evenly into the bag with the decorating tip.

4. Hold the bag over the kitchen sink and apply a bit of pressure to the top of the bag. Squeeze out any air bubbles and twist the bag closed at the top to keep the frosting in and air out. Make a star or two of frosting in the sink, ensuring that all of the colors are coming out to your satisfaction.

5. Hold the tip about 1/2 inch above the cupcake. Use firm, steady pressure the entire time you are making the swirl. Begin in the center of the cupcake, squeezing out a star of frosting. Draw a complete, tight circle around the star and a second circle on top of the first, moving back toward the center. Release pressure once you have reached the center of the cupcake.