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1
Preheat oven to 175F.
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2
Line rimmed baking sheets with parchment paper.
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3
Transfer Swiss meringue to a pastry bag fitted with a coupler.
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4
Pipe flowers and other shapes, such as shells and stars, on lined baking sheets, using different tips to create a variety of shapes and sizes (shown, from left to right): a small multi-opening tip (#233)to pipe drop flowers; two small leaf tips (# 67 and #70) for daisy petals and leaves; a small three-opening tip (#89)for piping plumes; two small plain tips (#4 and #6) for five-petal flowers; a small fluted shell tip (#98) for traditional shells; and a small open-star tip (#17) for more drop flowers.
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5
You will need about 16 shapes for each cupcake, depending on their size.
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6
Bake until meringue is completely dry to the touch but not taking on any color, at least 30 minutes.
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7
Transfer shapes on parchment to a wire rack to cool.
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8
To finish, spoon frosting generously on a cupcake, and use an offset spatula to spread into a dome shape.
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9
Working quickly (before frosting sets), arrange the baked meringue shapes onto cupcake as desired, gently pressing them into frosting to adhere.
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10
Repeat with remaining cupcakes.
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11
Cupcakes can be stored up to 1 day at room temperature (do not refrigerate).
