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Difficulty Level: Easy
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Hold Open Star Decorating Tip 1M approximately 1/4" above cupcake top at a 90° angle to cupcake surface. Pipe a spiral of icing, beginning at the outer edge and working inward.
Stop pressure; pull tip away.
Pipe a second spiral, smaller (not as wide) on top. End spiral at center. Stop pressure; pull tip straight up and away.
I have built up the swirl in three parts, to make it more easy to see and hopefully understand So here goes:
I have used a star tip with a 11mm opening and filled the pipingbag with Italian Meringue Buttercream. I always start at the center of the cupcake (holding the bag at a 90 degree angle). Move the pipingbag to the right and go anticlockwise. While piping its important that you make sure to lift the tip slightly or it will ruin the star pattern while you pipe. Pipe close to the cupcake paper edge.
Tip: You can make a more flat swirl by finishing at the center again. Going only 1 round.
After a whole round, pipe a new round on top of the first.
Pipe the final round and finish in the center again. Gently pull back the piping tip.the “built up” swirl to the left and the “real” swirl to the right, that is piped in one go.Use the same technique for the mini cupcakes, only piping two rounds. I have used a smaller star tip (9mm)