Monogrammed Cupcakes

1. 1

   Special Equipment: Pastry bag; Wilton #3 small round tip

2. 2

   Frost the cupcakes with the frosting.

3. 3

   Place the buttercream in a pastry bag with a #3 small round tip.

4. 4

   Hold the bag at a 45 degrees angle.

5. 5

   With the tip lightly touching the surface of the cupcake, start to squeeze the bag with a steady, even pressure.

6. 6

   Lift the tip off the surface to allow the icing string to drop.

7. 7

   Stop the pressure and touch the tip to the surface to attach the icing string.

8. 8

   Pull away the bag.

9. 9

   To write, steadily squeeze and glide along the surface in a smooth continuous motion, keeping your wrist straight and moving your entire forearm in a single unit.

10. 10

    Use your arm, not your fingers, to form each line, letter or word.

11. 11

    Repeat.

No additional tips available.