Bake cupcakes. Prepare cupcake batter following recipe instructions. Bake and cool cupcakes in white cupcake liners.

Tint icing. Tint 1 cup icing each dark purple, medium violet, pink and light violet following color combinations provided.

Prepare four decorating bags with tip 86. Fill separately with dark purple, medium violet, pink and light violet icing.

*Combine Delphinium Blue, Violet and Black icing colors to get dark purple color shown. Combine Violet, Black and Petal Pink to get medium violet color shown. Combine Petal Pink and Black icing colors to get pink color shown. Combine Violet and a touch of Petal Pink to get light violet color shown.

Decorate cupcakes.

• Purple and Pink Daisy Cupcake: Using light violet icing, hold bag with star end of tip facing center of cupcake. With star end lightly touching surface, pipe ruffle around edge of cupcake. Using pink icing, hold bag with star end of tip up. Pipe shells in center of cupcake.
• Four-Color Zig-Zag Cupcake: Using medium violet icing, hold bag with petal end of tip up and star end against surface. Pipe tight zig-zag down center of cupcake. Using dark purple icing, hold bag horizontal to surface. With petal end woard outer edge of cupcake, pipe zig-zag line to edge of cupcake on each side of center line. Using pink icing, hold bag with star end of tip down and petal end up. Pipe vertical zig-zag on each side of center line.
• Shell Flower Cupcake: Using light violet icing, hold bag with petal end of tip up. Evenly pipe eight shells around cupcake, starting in center and moving to edge. Using dark purple icing, hold bag with star end of tip up. Pipe shells in between previous shells, starting at edge and moving to center.
• Rings of Ruffles Cupcake: Using pink icing, hold bag with petal end of tip up. With star end lightly touching surface, pipe ruffle around edge of cupcake. Repeat in center with medium violet icing.
• Criss-Cross Shells Cupcake: Using light violet icing, hold bag with petal end of tip up. Pipe row of overlapping shells down center of cupcake. Using dark purple icing, hold bag with star end of tip up. Pipe row of overlapping shells down each side of center row. Using medium violet icing, hold bag with petal end of tip up. Pipe row of overlapping shells down remaining sides of previous row.
• Pretty in Purple Daisy Cupcake: Using medium violet icing, hold bag with star end of tip facing center of cupcake. With star end lightly touching surface, pipe ruffle around edge of cupcake. Using light violet icing, hold bag with petal end of tip up. Pipe shells in center of cupcake. Using pink icing, hold bag at 90° angle with star end of tip towards edge and petal end towards center. Pipe stars in center of cupcake.
• Petal Shell Cupcake: Using pink icing, hold bag with petal end of tip up. Pipe shells around outer edge of cupcake. Repeat in center with medium violet and light violet icing.
• Dark Purple and Violet Petals Cupcake: Using dark purple icing, hold bag at 45° angle with star end of tip facing out. With petal end lightly touching surface, pipe petal, moving tip out towards edge of cupcake, then back to starting point. Repeat around edge, turning cupcake, until completed. Using medium violet icing, hold bag at 45° angle with petal end of tip facing out. With star end lightly touching surface, repeat piping petals in center of cupcake.