Piped Shells and Pearls Cupcakes

1. 1

   Tint 5 cups buttercream pale yellow with gel-paste food color.

2. 2

   Transfer remaining untinted buttercream to a pastry bag fitted with a coupler.

3. 3

   Using an offset spatula, spread yellow buttercream over each cupcake in a smooth layer.

4. 4

   Refrigerate 30 minutes to allow frosting to set.

5. 5

   Using a small French-star tip (#199), pipe shells with untinted buttercream: Holding bag at a 45-degree angle, with tip close to center of cupcake, squeeze untinted buttercream, lifting tip slightly for the raised side of shell and pulling bag toward you.

6. 6

   Stop squeezing to end in a pointed tip.

7. 7

   Continue piping four more shells in a circle, with each shell slightly touching the next, and rotating the cupcake as you finish each.

8. 8

   Pipe pearls: Switch to a small plain tip (#3), and pipe a series of pearls (or dots) in a U-shape, starting with tip of one shell and working out to edge of cupcake and back to tip of next shell.

9. 9

   Repeat until all shells are linked with pearls.

10. 10

    Refrigerate 30 minutes to allow frosting to set.

11. 11

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

* Per serving · 4 servings · Values may vary.

No additional tips available.