Transfer into a piping bag with a star nozzle and pipe in a swirl on top of the cupcake. Top with some sprinkles to finish. For the candy cane stripe cupcakes, put a large round nozzle into a ...

Fit the piping bag with the star nozzle and pipe swirls on the ‘forehead’ of a cupcake. Decorate with the horn and the ears, then scatter on the sprinkles. Do one cupcake at a time ...

Using a small brush or long skewer, paint 2 lines of food coloring inside of bag. Transfer frosting to bag. Pipe frosting over cupcakes. Top each with a mini candy cane and peppermint sugar.

Attach a large star piping tip to a piping bag, and load with the green frosting. Using a swirl pattern, frost each cupcake so it has a peak in the center. Attach a red candy heart on each of the ...

Pipe a swirl onto the cupcakes with your mix and sprinkle over some extra dried coconut as a garnish.

Fill a piping bag with the batter and pipe into the cupcake cases to about ¾ full ... just give the occasional swirl if needed. Warm the double cream in a microwave or in a saucepan.