Makes 12 cupcakes
- Large disposable piping bag
- Star Savoy piping nozzle
- Paste food colour(s) of your choice
Add a little paste food colour of your choice to the buttercream, making sure that the colour is evenly mixed through.
Snip off the tip of a large disposable piping bag and drop in the star nozzle. Make sure the nozzle fits snugly and is not going to pop out once pressure is applied to the bag.
Cup your hand around the nozzle end of the bag and fold the edges down over your palm and fingers to create a cuff.
Pick up a small amount of coloured buttercream using a palette knife or a spatula and transfer it to the piping bag, scraping it against the edge of the cuff to remove as much as possible. Continue until you have transferred all the icing.
When the bag is full, unfold the sides and twist up the top, pushing the icing down towards the nozzle. Apply light pressure to the end of the bag to pipe a small amount of icing back into the bowl, removing any trapped air.
Starting from the centre, pipe a swirl of buttercream out towards the edge of the cupcake. Continue to pipe a smaller swirl on top of the first layer of buttercream and lift off the bag to create a peak.
Use two colours of buttercream for a two-tone effect. Try to keep the first colour of buttercream to one side of the bag. Once you have filled half the piping bag, turn the bag around in your hand and fill the other half with a different colour of buttercream.