Cookie Monogram Cupcakes

1. 1

   Make cookies, using 2-inch cookie cutters to cut out 12 rounds and 1 1/2-inch cutters to cut out another 12 rounds.

2. 2

   Use mini letter-shaped cookie cutters to cut out letters from centers of rounds.

3. 3

   Gather together and reroll scraps; cut out more rounds and letters, as needed.

4. 4

   Tint royal icing with gel-paste food color (see page 304 for instructions).

5. 5

   Transfer icing to a pastry bag fitted with a small plain tip (#3), pressing out air and sealing top of bag with a rubber band to keep icing from drying out.

6. 6

   Pipe icing to outline each cookie and then outline letter cut out.

7. 7

   Fill in with a thin layer of icing, using a toothpick to spread evenly.

8. 8

   Let stand until icing is set, at least 3 hours (or overnight).

9. 9

   Fill a pastry bag fitted with a large plain tip (Ateco #806 or Wilton #2A) with buttercream, and pipe in a spiral pattern onto each cupcake, starting at the edges and ending with a peak in the center.

10. 10

    Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature, and place one iced letter cookie upright in the buttercream on each cupcake, before serving.

No additional tips available.