Cookie Monogram Cupcakes

Directions

1. 1
   Make cookies, using 2-inch cookie cutters to cut out 12 rounds and 1 1/2-inch cutters to cut out another 12 rounds.
2. 2
   Use mini letter-shaped cookie cutters to cut out letters from centers of rounds.
3. 3
   Gather together and reroll scraps; cut out more rounds and letters, as needed.
4. 4
   Tint royal icing with gel-paste food color (see page 304 for instructions).
5. 5
   Transfer icing to a pastry bag fitted with a small plain tip (#3), pressing out air and sealing top of bag with a rubber band to keep icing from drying out.
6. 6
   Pipe icing to outline each cookie and then outline letter cut out.
7. 7
   Fill in with a thin layer of icing, using a toothpick to spread evenly.
8. 8
   Let stand until icing is set, at least 3 hours (or overnight).
9. 9
   Fill a pastry bag fitted with a large plain tip (Ateco #806 or Wilton #2A) with buttercream, and pipe in a spiral pattern onto each cupcake, starting at the edges and ending with a peak in the center.
10. 10
    Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature, and place one iced letter cookie upright in the buttercream on each cupcake, before serving.