Dear readers, I have to let you in on a little secret.
A large decorating tip (this is a star), and a large coupler. Some people don’t use a coupler, but I like the way it secures the decorating tip in the bag. All of these items are available at craft stores, and none of them is more than $3.00.
Real time check–this should take you no more than 3 minutes.
Then, and I’m sorry I didn’t snap a picture of this, smush the bag around a little bit to work the icing. You want to get any potential air bubbles out. Once you’ve had your fun, twist the top part of the bag and squeeze down lightly, to start to move the icing toward the tip.
This is totally one of those, if I can do it, you can, moments. I cannot do anything remotely related to art. I can’t draw. I don’t paint. I am not the slightest bit crafty. But this is easy. Squeezy.
The star tip I used on the red velvets is my all-time favorite, but I have two others I use as well.
This is an open star tip, and will give you the swirls you saw on my champagne cupcakes.
The only possible glitch I could foresee in your piping plans would be not having enough icing to get through your cupcakes. Piping icing uses more per cupcake, and not every recipe accounts for the difference. In general, go by any photos you see accompanying your recipe. If you see piped icing in pictures of cupcakes on someone’s blog, that means your recipe should leave you covered. On the other hand, if you see cupcakes that were iced with a spatula, you may want to increase the icing recipe by half to make sure you’re covered.