Easter-Egg Cupcakes

Directions

1. 1
   Using a serrated knife, trim top of each cupcake to make level.
2. 2
   Divide royal icing among bowls; tint each portion a different color using gel-paste food color (see page 304 for instructions).
3. 3
   Transfer to paper cornets (see page 298).
4. 4
   For drawn lines (below, left): Outline the top of a cupcake with one color of icing, and then pipe more icing to flood (or fill) the inside.
5. 5
   Working quickly, pipe four to five parallel lines with one or two different colors of icing over the first color.
6. 6
   Use a toothpick to draw lines perpendicular to the piped ones, alternating between dragging downward and upward.
7. 7
   For a swirled effect (below, right): Outline cupcake with one color, and pipe squiggly lines inside the outline.
8. 8
   Working quickly, fill in spaces with another color of icing to cover completely; use a toothpick to swirl the colors.
9. 9
   Allow icing to set, about 30 minutes.
10. 10
    Iced cupcakes can be stored up to 1 day at room temperature in airtight containers (do not refrigerate).