To begin, fit a star-shaped nozzle to your piping bag and fill with Betty Crocker Vanilla Buttercream Icing.
Hold the nozzle slightly above the cupcake, starting at the outer edge, and gently squeeze your piping bag so that the icing comes out smoothly.
Move inwards, still gently squeezing until you reach the centre of the cake. Finish with a final squeeze to stop the flow of icing lift away, allowing the ‘tail’ to fall back…
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