Piped Shells and Pearls Cupcakes

Directions

1. 1
   Tint 5 cups buttercream pale yellow with gel-paste food color.
2. 2
   Transfer remaining untinted buttercream to a pastry bag fitted with a coupler.
3. 3
   Using an offset spatula, spread yellow buttercream over each cupcake in a smooth layer.
4. 4
   Refrigerate 30 minutes to allow frosting to set.
5. 5
   Using a small French-star tip (#199), pipe shells with untinted buttercream: Holding bag at a 45-degree angle, with tip close to center of cupcake, squeeze untinted buttercream, lifting tip slightly for the raised side of shell and pulling bag toward you.
6. 6
   Stop squeezing to end in a pointed tip.
7. 7
   Continue piping four more shells in a circle, with each shell slightly touching the next, and rotating the cupcake as you finish each.
8. 8
   Pipe pearls: Switch to a small plain tip (#3), and pipe a series of pearls (or dots) in a U-shape, starting with tip of one shell and working out to edge of cupcake and back to tip of next shell.
9. 9
   Repeat until all shells are linked with pearls.
10. 10
    Refrigerate 30 minutes to allow frosting to set.
11. 11
    Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature before serving.