Instructions

1. Fill the plastic bag with the buttercream icing, and squeeze the bag above the icing to push the icing into one of the bottom corners. Twist the top of the bag over the frosting inside the bag to seal it.

2. Snip off the tip of the bag at a 45-degree angle with a pair of scissors.

3. Place a cupcake onto a flat surface low enough for you to control the piping bag directly above the cupcake.

4. Hold the tip of the piping bag with one hand to steady it while applying pressure to the frosting in the bag with your other hand.

5. Squeeze out the icing continuously while moving the bag. Start the tip on the edge of the top of the cupcake. Move the bag around the edge of the cupcake and into the center of the cupcake to make a single swirl. Release the pressure on the bag as you lift the tip away from the cupcake.

6. Apply a second, smaller swirl on top of the first in the center of the cupcake, if desired.