Peanut Butter Brownie Cupcakes

These cupcakes are decadent. The chewy cupcake tastes exactly like a brownie. And the light, fluffy peanut butter buttercream is the perfect complement to the thick, chewy base. If you aren’t a huge fan of peanut butter and chocolate together you could substitute a salted caramel buttercream with no issues.My plan was to top these cupcakes with peanut chunks drizzled with melted chocolate. However I didn’t have time to run to the store to get peanuts. After I took these photos I did end up putting a few mini-chocolate chips on each cupcake. It gave them a little bit of “prettiness” that they were in desperate need of. [amd-yrecipe-recipe:72]

How To: Chocolate Curls

Chocolate Curls are an excellent way to jazz up an otherwise plain cupcake. They look very fancy, but are actually quite easy to make! To make them you will need Candy Melts. These are specific kinds of chocolate that have a higher melting point so they don’t deform as easily. You could try using regular chocolate or chocolate chips, I just have no idea how those would actually turn out.To get started you will need:½ Cup Candy Melts2 Teaspoons Crisco/ShorteningLarge (non-coated) Metal Baking SheetMetal Spatula or Dough ScraperIf you are making these in warmer temperatures I found it helpful to put the baking sheet and spatula into the refrigerator for a few minutes to help it cool. This provided me with a better surface to start on. My items started out pretty hot to begin with because it was the middle of summer and we keep our house pretty warm.In a microwave safe bowl combine the candy melts and the Crisco. Microwave in 30 second increments stirring between each stint in the microwave until completely melted and smooth.Spread the candy melt mixture onto the backside of the baking sheet. Do not oil or cover with wax paper. If you introduce additional oil into the  mixture it will not set properly.Let the candy sit until firm. I found my house was too warm to properly set the candy so I put it in the fridge for a few minutes.  You want it to be firm but not so firm that it is brittle.Using the back of the metal spatula scrape the candy into rolls. If you find your candy too loose simply let it set for a little longer. You need to use equal pressure across the entire length of the pan, if you don’t you’ll end up with chunks of candy. These are also excellent for decoration though, so keep them if you end up making them.You may need to help some of the curls to finish curling. To do this, simply take your fingers, warm the chocolate up slightly and roll into a curl.Use these to decorate cupcakes as desired!

Chocolate Explosion Cupcakes

This cupcake was created out of the fact I wasn’t perfectly happy with my previous triple chocolate cupcake. While that cupcake is absolutely delicious, it wasn’t completely what I had in mind when I set out. However, this cupcake fixes everything I didn’t like about my previous incarnation. The base is light and airy and captures the dark chocolate flavor perfectly. The frosting is a milk chocolate cream cheese frosting that compliments the dark chocolate cake well. Then to finish it off I’ve included a white chocolate ganache drizzle that brings a slightly different chocolate flavor to the mix. The resulting combination is the perfect chocolate explosion in your mouth!The frosting on this cupcake is the best chocolate frosting I have ever tasted. I had no idea when I set out that a good chocolate frosting was hard to come by. I’ve made several and each time I’m not completely happy, they are good, but just not quite what I had in mind. This frosting though…oh man! I could eat this all day, by the cupful! It is tangy, chocolaty and sweet. This is pretty much the perfect frosting. On its own its good, but once paired with the dark chocolate cupcake it really is fantastic.[amd-yrecipe-recipe:71]

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Source: Cake adapted from: Kiss my Bundt – Chrysta Wilson

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Things I’m Loving – July

TG Lurgan – CheerleaderThis song is great craic! (That’s the only Irish word I know, thanks Pat!) TG Lurgan is a Gaelic language summer camp in Ireland. They release covers of popular songs, but sung in Gaelic. For the record, I don’t speak Gaelic, I have no idea what they’re actually saying, but the language is absolutely beautiful!   I’ve been a fan of theirs for years, but this song is especially catchy. I’ve had it on repeat ever since it showed up in my you tube subscription box. And can we take a moment to appreciate the young man’s singing, his voice is absolutely incredible!Root: Campbell Pretty BalmThis is the most perfect pretty balm color that has ever been made. I’m in love! It is pretty much the only color I’ve been wearing on my lips the last couple of weeks. It is perfect for summer since it is a beautiful raspberry red. You also get the benefits of it being a pretty balm, in that it doesn’t dry out your lips like a lipstick but it looks amazing.Root: Cheeky TintsI’ve had Root’s cheeky tints for a while now, but it wasn’t until Isannah came to visit that I started using them regularly. Since she likes to constantly be on the go I had to figure out how to quickly do my makeup. I started just using their Pretty Balm, the Sadie Cheeky Tint, mascara and the Campbell pretty balm. This created a very put together look, but without a huge time investment. Root recently came out with several additional cheeky tint colors. I’ve been loving those too! They are a great way to give you some color without taking a long time.The Testing (Trilogy)I found this book when I was looking for a present for Olivia. I wasn’t sure at first if I was actually going to enjoy this trilogy. However, after reading through them, I’m in love! These books are unique in that we don’t get a ton of dialogue. Most of the story takes place in the main character’s head. I feel like this is a very unique take on a story since most don’t use this technique.The story itself is pretty much your regular, run of the mill YA dystopian storyline. The story starts out some time after a giant war where lots of biological weapons were used to destroy the earth. Colonies around the US have been working to revitalize the earth. Once high school students graduate some of them are chosen for the Testing, which shows if they are really strong enough to be the next leaders of the society. This story follows a couple of those students through their testing and beyond.I recommend this series as a great quick read. The biggest thing this series has going for it is the unique aspect of being mostly from the main character’s thoughts.Seventh SonI was surprised by this movie. I didn’t expect to enjoy it as much as I did. The movie kept a great pace and had some fantastic action sequences. While the top talents billed in this movie were Jeff Bridges and Julianne Moore I felt like they paled in comparison to the lesser known names. I thoroughly enjoyed watching Kit Harrington (Game of Thrones) for his 15 minutes, then Ben Barnes (Chronicles of Narnia) for the rest of the movie.If you enjoy fantasy movies you will enjoy this one. The premise is that a Spook (Bridges) has been fighting this witch/dragon (Moore) for several centuries. He has captured her and imprisoned her, but with the most recent Blood Moon she has escaped. The seeker, after losing his most recent apprentice (Harrington) goes in search of a seventh son of a seventh son (Barnes) who is supposed to have great strength. When he finds him he takes him as an apprentice and tries to teach him how to vanquish the witch/dragon.I recommend this movie for anyone 13 and over. It has lots of very tense parts and deals with fantasy magic. However, if you enjoy those sort of movies you’ll love this one.

Strawberry Rhubarb Pie

I actually made this pie in the middle of winter. I completely forgot I had it until now, so I decided to post it! It also just happens that the ingredients are in season now, so you can make a pie full of fresh ingredients rather than frozen (as I did).This pie received rave reviews from the person I made it for. The filling itself is pretty tart, if you are worried about it you can add additional sugar until it reaches the sweet level you wish. While the filling is homemade I decided to go with prepared pie crusts. If you wish to make these from scratch feel free, you can also substitute a gluten free pie crust if you wish. I just didn’t have the time when I made this pie. I’ve added several spices to this recipe that really make the filling pop. I highly suggest you add them, but they are not critical. The fresh lemon juice will provide you with a little bit of a tart undertone if you choose to use it.[amd-yrecipe-recipe:70]

Root: Skin Care – A Review

A couple of months back I reviewed Root makeup products. If you aren’t familiar with Root you should check out my previous post and their website. They have many fantastic products you will want to try out.I thought I would post a follow up review on several of their skin care items they have been coming out with over the last few months. I hope this helps you on your quest to find natural skin care items that are actually good for your body. I adore each and every one of these products and highly recommend them.R&R Makeup RemoverHaving being using Root products for a while I tried several different makeup removers while using them. One of the best thing about Root products is that they don’t move (especially the mascara and liners). The only problem with this is getting them off. I tried regular makeup removers, coconut oil and olive oil each with varying degrees of success.This product is by far the best thing I’ve tried to get the Root Liners off my eyes. Since it is specially formulated to work with Root products there is no need to scrub your delicate eye skin. This is a bonusFresh Face CleanserEver since I changed my birth control method last year I’ve had lots of trouble with acne and breakouts. This has been quite a stressful thing for me since for the first 25 years of my life I never dealt with any sort of acne. I’ve been trying everything I could to get rid of it but with no luck.That all changed when I found this cleanser though. The formula contains activated charcoal along with many other fantastic essential oils that have cleared my skin right up! I highly suggest trying this cleanser out if that is something you also deal with.Organic Peppermint TonerThis is by far my favorite Root product I’ve tried so far. Before this I’d never tried a toner, but now that I’ve tried it I’m never going back! The purpose of the toner is to tighten your pores while deeply cleansing your skin. This toner by Root is a fantastic product. You can notice a difference after the first use. When used with the Fresh Face Cleanser and the Beauty Sleep Serum you get a complete skin care routine that is wonderful for your skin.Since this product is made by Root it is gluten free, vegan and paraben free! This toner also has the most fantastic, tingly peppermint essential oils in it. It is truly a treat for your skin. If you are only going to purchase one of their skin care products I highly suggest this one. Your skin will thank you!Beauty Sleep Perfecting SerumOriginally I was on the fence about getting this product. I’d heard so many reviews and it seemed like such a miracle product, I was sure it was too good to be true. However I decided to give it a try since you actually get quite a bit of product in the small container.I have to admit, this product is as incredible as it sounds. It is the perfect overnight moisturizer for your face. Even after my first application I saw brighter skin that had a fabulous glow about it. I even converted my Mother when I had her try this product. The serum is chock full of anti-aging and moisturizing oils.The product itself is a dry oil that you put on your skin nightly. You can put it on during the day, but I’ve found if I cover it right away with makeup my face feels very oily. However, when used overnight this product makes the absolute perfect base for my other Root makeup products. I use this as a final step in my skin care routine and my skin has never been clearer!Organic Coconut ScrubThis scrub is amazing. It is a fantastic way to get some exfoliation on your face and lips. And since it is also made of all natural ingredients it is good enough to eat (although that is not recommended)! I typically use this once a week to exfoliate my facial skin. This is often enough for me. My only complaint is that this product doesn’t come in other “flavors”. I’d love a grapefruit or lavender scrub too.Fresh Lavender MoisturizerThis is an incredible moisturizer. I use it almost daily on my cracked hands. I also use it when I wear shorts to cut down on friction between my thighs. The smell for this moisturizer is incredible. It seriously smells like a field of lavender. It is fantastic to use right before bed since lavender is a calming smell.One thing to note on this moisturizer, since it is made with all natural ingredients it will not last forever. It is shelf stable for about 3 months. I don’t have any issues using the small tub within three months, but you might. You can put it in the fridge to get a little more time out of it, but you will simply want to use it often. Once you try it though you’ll have no trouble using it daily.

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Disclaimer: This post has not been sponsored, all opinions are my own.  I have not received compensation in any form for the writing of this post, I simply found products that I really love and wanted to share with you!

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Double Chocolate Chip Cookies

These cookies were a creation of mine several years ago. I wanted a chocolate chip cookie that was also completely chocolate. However, anytime I made double chocolate recipes they always turned out like cookie mounds rather than actual cookies. I then decided to take several different cookie recipes and combine what I loved from each one. The resulting cookies are perfect chocolate chip cookies that have a fantastic chocolaty base.You can use any type of chocolate chips you prefer. I simply enjoy the traditional semi-sweet chocolate chips in this recipe. If you wanted to spice it up you could substitute a milk chocolate or white chocolate chip instead. This would cut back on the “darkness” of these cookies. If you substitute a sweeter chip though you will want to add less so they don’t overpower the other flavors.You may decide you’d like to skip the refrigeration step, however, this is a bad idea. When you refrigerate the cookies you end up getting a better finished product. The cookies spread better and they are chewier. While this step does take time it is key to getting the best possible cookie you can.[amd-yrecipe-recipe:69]

Cupcake Basics: Yellow Cupcakes

This yellow cake recipe rounds out our week of cupcake basics. This is the final cupcake recipe I feel you should have ready for any occasion. This recipe is versatile in that you can make the cupcakes either lemon or vanilla. I’ve included both variations below so that you can choose which flavor you prefer.I only have one published recipe for this type of cupcake, but I will posting another soon that is vanilla with chocolate frosting. These cupcakes pair well with many different frosting depending on what flavor combo you are looking for.If you want to turn any of these cupcake recipes into round cakes you can simply adjust the recipe. One recipe for 12 cupcakes will make a 9” round cake. So if you want a double layer cake you can simply double this recipe and adjust the baking time.Housewife’s Whimsy recipes that use this cupcake base:Raspberry Lemonade Cupcake[amd-yrecipe-recipe:68]

Cupcake Basics: White Cupcakes

From the research I’ve done, I seen that pretty much every white cake is almond flavored. This recipe is no different. This, in my opinion, is the perfect white cake for any occasion. It is light and fluffy and pairs well with any berry or citrus flavored filling. If you don’t wish for an almond flavored cake you can simply substitute a clear vanilla extract in place of the almond. Your flavor will not be as complex as the original, but you will still have an excellent cake.The only published recipe I have with this cake has it paired with a white chocolate buttercream. This cake would pair excellently with pretty much any buttercream though as long as it complements the filling. You could use a lemon cream cheese icing too if you want a lemon/almond flavor combo.This cake is actually white. Since you don’t use egg yolks there is nothing in the batter to discolor it, so it actually stays white. These cupcakes would be perfect for a wedding reception or shower since the color is actually very pure.  The only brown will be on the top and comes from baking. If you were especially worried about that you could try covering the tops with parchment paper prior to baking. This could help to keep them whiter.Housewife’s Whimsy recipes that use this cupcake base:Raspberry Almond Cupcake[amd-yrecipe-recipe:67]

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Source: Adapted from: Sweet! – Editors of Food Network Magazine

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Cupcake Basics: Red Velvet Cupcakes

In my opinion Red Velvet is a staple cake flavor. It is a way to really impress your audience but at the same time, it’s very easy! You can change the type of food coloring you use to change the occasion the cake is appropriate for.Most people seem scared by the idea of making red velvet. They seem to think it is way more complicated than it actually is. This recipe is a yummy and easy way to start baking red velvet. I typically keep buttermilk powder on hand, since I don’t use actual buttermilk that often (and it tends to spoil). This is an easy way that won’t spoil to keep the ingredients for this cake on hand.Red Velvet cake is typically paired with cream cheese frosting. I’ve found that if you use a buttercream the taste isn’t quite the same. I highly suggest using a cream cheese based frosting, but you can easily change the color with food coloring to make it appropriate for any occasion. One other yummy addition to red velvet cake is a chocolate ganache. It really compliments the cake and a cream cheese frosting and isn’t that hard to whip up.Housewife’s Whimsy recipes that use this cupcake base:Green Velvet CupcakeRed, White and Blue Cupcake[amd-yrecipe-recipe:66]

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Source: Cake adapted from Kiss My Bundt – Chrysta Wilson

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Cupcake Basics: Chocolate Cupcakes

This is the best chocolate cupcake recipe you will find out there. The cake is light, fluffy and the most amazing combination of chocolate and light vanilla notes. These cupcakes make the perfect base for just about any chocolate flavor combination. As you can see I’ve created many variations on this recipe because it works so well with just about anything!Housewife’s Whimsy recipes that use this cupcake base:Chocolate Peanut Butter CupcakeChocolate Mint CupcakeBlack Forest CupcakeTriple Chocolate CupcakeTurtle CupcakeSalted Caramel CupcakeChocolate Birthday CupcakeChocolate Malt CupcakeWith the versatility of this cupcake base you can create just about any flavor of cupcake you desire. The ones I have published so far a just a small fraction of the possibilities out there. This cake goes fantastically with a buttercream or a cream cheese frosting. Feel free to experiment with any flavor ideas or combinations you can come up with![amd-yrecipe-recipe:65]

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Source: Cake adapted from: Kiss my Bundt – Chrysta Wilson

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Cupcake Basics: Vanilla Cupcakes

This week I’m posting a series on cupcake basics. This will be a great resource for those of you who are ready to take your cupcake baking to the next level. These recipes will have no frosting specified in the recipe to give you the freedom to create whatever flavor combinations you like.These cupcakes have a fantastic vanilla flavor while being light and fluffy. They are perfect for any type of filling or simply by themselves. The flavor of the cake is very basic and lends itself to being a fantastic base for just about any frosting.This recipe will make one dozen (12) cupcakes. If you need more than a single dozen you can feel free to double or triple the recipe to get the amount you need. Make sure that you let the cupcakes completely cool before filling or icing them.Housewife’s Whimsy recipes that use this cupcake base:Vanilla Birthday CupcakeVanilla Latte Cupcake[amd-yrecipe-recipe:64]

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Source: Cake adapted from: Kiss my Bundt – Chrysta Wilson

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Black Forest Cupcakes

I wanted to try something slightly different with my most recent cupcakes. I’ve been trying out several different flavors and decided it was high time I tried this one out. These cupcakes were highly praised. They are the perfect combination of chocolate, cherry and vanilla.I really wanted to make the cherry filling pop. I’ve created a homemade pie filling that I use to fill these cupcakes. The filing is rich, thick and tart and makes the perfect complement to the chocolate cupcake. Typically black forest is made with vanilla whipped cream but since normally whipped cream isn’t typically a very stable frosting I decided to substitute a vanilla buttercream instead.If you’re not familiar with my method of icing cupcakes I’ve put together a short tutorial for you.  You can find it here. For garnish on these I used crumbled cupcake left over from filling them. I then placed half a pitted cherry on top to really finish it off. If you have maraschino cherries you can use those instead, I simply didn’t have them on hand. This will give you a little more classic black forest taste to your cupcake.[amd-yrecipe-recipe:63]

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Source: Cake adapted from: Kiss my Bundt – Chrysta Wilson

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Vanilla Latte Cupcakes

These cupcakes received rave reviews from everyone who tried them. They are chock full of real coffee and espresso powder. If you love coffee you will adore these cupcakes. The icing is what really makes the cake though; it gives the perfect amount of sweet coffee flavor that makes your mouth sing.You can use whatever type of coffee you like in these cupcakes. We don’t typically drink coffee here at my house so I just used a k-cup from my Kurig. You will simply want to make sure the coffee is strong. When you mix it with the other ingredients it will dilute the taste.If you’re not familiar with my method of icing cupcakes I’ve put together a short tutorial for you.  You can find it here. I’ve used espresso powder as a garnish on these. You can easily sprinkle it on by taking a fine mesh sieve and using that to sprinkle the powder over the cupcakes. This is an optional step but will really amp up the coffee flavor. Another option for garnish would be a chocolate covered espresso bean. I didn’t have any of those on hand, but it would be another cute way to garnish these cupcakes. [amd-yrecipe-recipe:62]

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Source: Cake adapted from: Kiss my Bundt – Chrysta Wilson

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Chocolate Birthday Cake Cupcakes

These cupcakes are the best things in existence. They are fantastic, full of amazing chocolaty goodness, and perfect for any birthday celebration. They are the perfect complement to my Vanilla Birthday Cake Cupcakes and the frostings can totally be mix or match depending on the flavor combination you’d like.Personally I love anything and everything chocolate so these cupcakes were a dream! They are an over the top, perfect to celebrate my birthday cupcake. Typically I have issues with chocolate frosting being too grainy or not tasting chocolaty enough. But I’ve created a fantastic chocolate buttercream that really embraces the chocolate taste. This is my favorite chocolate frosting to date and would go perfectly with just about any cupcake.If you’re not familiar with my method of icing cupcakes I’ve put together a short tutorial for you.  You can find it here. These cupcakes really need no garnish, but to make them a little more fun I’ve sprinkled nonpareils over the top. This creates that perfect birthday look. [amd-yrecipe-recipe:61]

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Source: Cake adapted from: Kiss my Bundt –Chrysta Wilson

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Vanilla Birthday Cake Cupcakes

These cupcakes are a fantastic combination of vanilla and almond flavors. They are perfect for a birthday celebration or really any day of the week when you need an amazing vanilla pick me up. The cupcakes are light and fluffy and the icing is the perfect complement. These would be perfect for a kids party since they are super easy to make and quite yummy.I personally hate plain jane vanilla anything. I find it way too bland and just don’t enjoy it. I’ve come up with what I feel is a perfect combination of vanilla and almond. This give the vanilla cupcakes just enough “interesting” flavor to make it truly incredible.If you’re not familiar with my method of icing cupcakes I’ve put together a short tutorial for you.  You can find it here. These cupcakes really need no garnish, but to make them a little more fun I’ve sprinkles nonpareils over the top. This creates that perfect birthday look.[amd-yrecipe-recipe:60]

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Source: Cake adapted from Kiss my Bundt – Chrysta Wilson

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Red, White and Blue Cupcakes

These cupcakes were a fun idea I had to celebrate the 4^th of July. I meant to have them up before the holiday, but since everything that’s been happening with my sister, then finally getting home and coming down with a horrendous cold, these cupcakes didn’t happen until the actual holiday. I hope you enjoy looking at them though!These cupcakes are a simple Red Velvet cupcake with tinted cream cheese frosting on top. They are adorable, festive and taste amazing! If you'd like further instruction on how to frost these here is an icing tutorial.  These would also be a great idea for a Dr Seuss themed kids’ party. They would be adorable with some Thing 1 or Thing 2 badges put on top.One note I want to make, if you use liquid blue food coloring (like I did) for the icing you will need to add additional powdered sugar to the blue icing to bring it back to the right piping consistency. Since you are adding more liquid you are changing the consistency and if you don’t add the powdered sugar your icing won’t pipe correctly. I typically prefer to using gel food coloring but my gels weren’t as easily accessible when I made these cupcakes.[amd-yrecipe-recipe:59]

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Source: Cake adapted from Kiss My Bundt – Krysta Wilson

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Our Honeymoon

As a companion to the post I did yesterday on our wedding I thought I would post some photos of our honeymoon. We vacationed in Banff, Alberta, Canada. Banff was Canada’s first national park and it is located in the Canadian Rockies. It spans two provinces, although we only visited the portion in Alberta.We stayed in downtown Banff and while we were there we were able to visit Lake Louise, the Banff Hot Springs and hike in the Rockies. The scenery was beautiful. Since we went in May there was still a little snow on the ground in places and some ice was still on the lakes. However it was completely amazing and I would totally go again if given the chance. The day we left it even started snowing as we were driving out of the park.We also stayed two nights in Calgary, AB. This was interesting because we got a chance to see a small portion of the city. It really seemed like any other big city though so there isn’t too much to say. We did drive by the Olympic village from 1988. It was interesting to see that in passing. I hope you enjoy the photos!  

Our Wedding

I thought I’d do something a little different than normal for this post. I LOVE looking at wedding photos when other bloggers post them, so I thought I’d post a few from our wedding two years ago for you to enjoy. Here are a few specifics from our special day:Date: May 18^th 2013, 10:30amLocation: Allerton Park, Sunken GardensMaids of Honor: Emily and CharityBest Man: EricBridesmaids and Groomsmen: Olivia, Isannah, Phil, Morgan, Nick, StephenOfficiant: Pastor JoePhotography: David Mills PhotographyVideography: Nathan YardyReception Venue: Best Western BallroomCupcakes: Lindsey CapperruneWe chose to get married in the sunken gardens at Allerton because it was a special place for me as a child. My family would often have picnic meals at the park and the sunken gardens were always my favorite place to visit. We chose to get married at 10:30 in the morning so that we would be able to leave for our Honeymoon early in the day (more on that tomorrow).The Maids of Honor and bridesmaid's lanterns were from Ikea. My dress was off the rack and a David's Bridal label. I made my veil and flowers. My crown was from Hobby Lobby. All the decorations were made by the bridal party. Emily did my makeup and Charity did my hair. We had a song sung by our friend Erin and a reading done by my Aunt. At the reception we served a light lunch for all of our guests along with delicious cupcakes. I hope you enjoy the photos!

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All photos were taken by David Mills Photography and published with permission.

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How To: Frosting Cupcakes

I had someone ask me the other day how I got my cupcakes to look so professionally frosted, so I though I’d do an entire post on it so you can learn too! There are of course different ways people do this but this is the easiest way I’ve found. You will need a few basic supplies to frost cupcakes this way.Supplies:Piping BagsFrosting TipsRubber Bands or Piping Bag Ties (optional)I prefer to use Wilton brand piping bags and piping tips. I’ve tried a couple of different brands and I just feel the Wilton tips hold up better than some of the off brand/other brands I’ve tried. You can of course use whatever brand of tips and piping bags you want though. I personally use disposable piping bags. I’ve tried using the reusable ones, but I find them hard to clean adequately and they don’t last forever. I normally purchase the 24 pack from Michaels and this gives me several months of piping bags.If you have problems with icing coming out of the top of the piping bag when you are working you can use a rubber band or piping bag tie to close the top. This is completely optional. I personally don’t use one because I don’t mind if my hands get dirty while piping. However this is completely up to you and what you prefer.There are four basic piping tips I use. I find these give my cupcakes the most professional look and feel. These tips are (in order L to R) 4B, 2D, 1M and 1A. They are all Wilton brand icing tips. These tips are the large variety so you do not need to use couplers with them. My personal favorites, and the ones I most often use are the 1M and 1A. The 1M give the professional swirl look and the 1A give the beehive look. I actually have two 1M tips, one that is normal and then one that I’ve opened the tines on. This give the same basic look but you can pipe chunkier frostings through it without problems. The opened top is the best for things like my Ginger Orange frosting since it contains pecan chunks.Frosting the top of the cupcakes is very easy. You simply use a swirling motion while squeezing frosting out of the bag onto the top of the cupcake. This will take some practice before you become really good at it. If you want a small amount of frosting you can simply hold the piping bag in place while squeezing out the desired amount of frosting. With either of these frosting techniques you need to make sure the frosting is centered on the cupcake. The stiffer the frosting the better it will hold up to using a pronged icing tip. If you have a very thin frosting you probably want to use the 1A and do a circle of frosting on top.Happy Frosting!