Buttercream icing (light to medium consistency)
Hold tip 1M approximately ½ in. above cupcake top at a 90° angle to cupcake surface. Squeeze out icing to form a star.
Without releasing pressure, raise tip slightly as you drop a line of icing around the star in a tight, complete rotation.
After completing the first rotation, move tip toward center and up and around to make a second spiral around the inside edge of the first spiral.
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