Tips & tricks - Cookies and Cream Cupcakes
DECORATING INSTRUCTIONS
Place the tip in the bottom of the piping bag. Mark a line with your fingernail ⅓ the way from the top of the tip. This is where you want to cut the bag with scissors. Be sure not to cut too much off or the tip will fall out. Replace the tip into the bottom of the bag.
Next, place the piping bag into a tall drinking glass (beer glasses work great for this), and fold the opening of the bag down around the glass. Use a spatula to add the buttercream to the bag.
Unfold the portion of the bag wrapped around the glass. Gently press the bag to get any air bubbles out. Gather the excess bag material, and twist it tightly to secure it.
Hold the twisted part of the bag in the nook of your thumb and index finger. This is where you will gently squeeze from. Use your other hand to guide the bag.
Hold the bag perpendicular to the cupcake. Start at the outer edge of the cupcake and pipe a circle around the outer edge.
As you complete a full circle, move the piping bag slightly inward to create the next circle rotation. Continue piping, moving inward for three full rotations, plus a small one on top. Release the pressure and pull the bag away.
Snap the leftover cookies into roughly three pieces and place one of the broken pieces on top of each cupcake or just create bigger crumbly pieces and sprinkle them evenly if you prefer/find it easier. Both options look fab!
