Monogrammed cupcakes

Ingredients:

• 24 vanilla cupcakes
• 2 cups seven-minute glaze
• 0.5 cups chocolate American buttercream
• Special equipment: pastry bag; Wilton #3 small round tip

Preparation:

1. Frost the cupcakes.
2. Place the chocolate buttercream into a pastry bag fitted with a small round tip. Hold the bag at a 45-degree angle.
3. Lightly touching the tip of the bag to the surface of the cupcake, begin squeezing the bag. Lift the tip away from the surface to release the frosting. Release pressure and lower the tip to the surface of the cupcake to attach a string of frosting. Remove the bag.
4. To write a letter, squeeze and glide evenly across the surface with smooth, continuous movements, keeping your wrist straight and moving your entire forearm as one unit. You should write with your entire hand, not your fingers.