Fourth of July Cupcakes

1. 1

   Tint 1 cup buttercream bright blue with gel-paste food color.

2. 2

   Transfer to a pastry bag fitted with a small plain tip (#4).

3. 3

   Using an offset spatula, spread each cupcake with a smooth layer of untinted buttercream.

4. 4

   Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature before decorating.

5. 5

   To finish, cut licorice laces into seventy-two 1 1/2-inch-long pieces and seventy-two 3/4-inch-long pieces.

6. 6

   Arrange three longer pieces and three shorter pieces to form a flag pattern on each cupcake.

7. 7

   With blue frosting, pipe nine dots in each open corner to form stars.

* Per serving · 4 servings · Values may vary.

No additional tips available.