For decorating cupcakes, I recommend using a #825 star tip (eg, by Ateco or Wilton). You’d want to pipe the frosting in concentric circles on the top of the cupcake starting on the outer edge and moving inward toward the center. Use a small offset icing spatula to smooth over the center, without disrupting the decorative crenulations of outer circle. See cupcakes at right. I baked this cupcake using Ellen’s carrot cake recipe and Diana’s cream cheese frosting recipe, both of which I highly recommend.

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