Easter-Egg Cupcakes

1. 1

   Using a serrated knife, trim top of each cupcake to make level.

2. 2

   Divide royal icing among bowls; tint each portion a different color using gel-paste food color (see page 304 for instructions).

3. 3

   Transfer to paper cornets (see page 298).

4. 4

   For drawn lines (below, left): Outline the top of a cupcake with one color of icing, and then pipe more icing to flood (or fill) the inside.

5. 5

   Working quickly, pipe four to five parallel lines with one or two different colors of icing over the first color.

6. 6

   Use a toothpick to draw lines perpendicular to the piped ones, alternating between dragging downward and upward.

7. 7

   For a swirled effect (below, right): Outline cupcake with one color, and pipe squiggly lines inside the outline.

8. 8

   Working quickly, fill in spaces with another color of icing to cover completely; use a toothpick to swirl the colors.

9. 9

   Allow icing to set, about 30 minutes.

10. 10

    Iced cupcakes can be stored up to 1 day at room temperature in airtight containers (do not refrigerate).

* Per serving · 4 servings · Values may vary.