How to Make Two-Toned Rose Swirled Cupcakes

• 2 sticks unsalted butter
• 8 cups  ( 2 lb.) powdered sugar
• 2 tsp. vanilla, use clear imitation vanilla  if you like a whiter frosting
• 1/3 c. milk
• pinch of salt if you’d like to cut the sweetness
• 12″ & 18″ pastry bags
• Wilton 1M open star tip
• Liqua-Gel Food Coloring

1. Cream softened butter until smooth.
2. Blend in the vanilla.
3. Add half of the powdered sugar and half of the milk.  Beat at medium speed until powdered sugar is incorporated.  Add remaining powdered sugar and milk and beat until texture becomes smooth.
4. Divide frosting into two separate bowls and add color using Liqua-Gel coloring (found at bakery supply stores or craft stores like Michaels).
5. Place colored frosting into two 12″ pastry bags (I use disposable) with 1-inch of the tip cut off and gently flatten bag with the frosting coming out.

6. Insert coupler into 18″ pastry bag, place Open Star tip onto coupler base, then seal with coupler screw top.

7. Carefully set both 12″ pastry bags into the larger 18″ pastry bag so the open ends are setting inside of the opening of the pastry tip.

8. Holding upright, twist all three tops together and squeeze until both colors emerge from the 1M Open Star tip.  Squeeze onto wax paper until both colors emerge and air pockets are released.

9. Now you’re ready to ice your cupcakes, cookies or cake as seen in this video.  Your final result will look like this.

Have fun experimenting with your favorite colors.