Monogram Cupcakes Fancy pastry work -- such as these candy-coating monograms -- looks far more difficult to make than they actually are. You don't even need a pastry bag. Just snip the edge from one corner of a resealable plastic bag to do your piping. And you can make homemade cupcakes if you like, but if short on time, bakery cakes will do just fine. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 22, 2016 Print Share Share Tweet Pin Email Start To Finish Time: 90 mins Servings: 24 Yield: 24 (2-1/2 inch) cupcakes Jump to Nutrition Facts Ingredients 2 ounce vanilla candy coating 1 teaspoon shortening 1 recipe Butter Frosting Desired food coloring (optional) 24 2.5 inch cupcakes in paper bake cups* (any flavor) Butter Frosting ¾ cup butter, softened 8 cup powdered sugar ⅓ cup milk 2 teaspoon vanilla Milk Food coloring, if desired Directions Place candy coating in a microwave-safe bowl. Microwave on 100 percent power (high) about 1-1/2 minutes or until melted, stirring once. Add shortening, stirring until melted. Let stand for 1 minute to cool slightly. Transfer mixture to a heavy resealable plastic bag. Snip off a very small piece from one corner of the bag. Carefully pipe 1- to 1-1/2-inch cursive letters on a sheet of foil or waxed paper for the large letters of the monogram. Pipe 3/4-inch cursive letters for the small letters of the monogram, placing the letters very close together so they touch. Let stand until set. If desired, tint Butter Frosting desired color(s) with food coloring.** Place in disposable pastry bag(s) fitted with extra-large tip(s). Pipe a very large swirl on top of each cupcake, covering the top. To decorate, place a monogram on each cupcake. Makes 24 (2-1/2-inch) cupcakes. Butter Frosting In a very large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Slowly bean in milk and vanilla. Gradually beat in additional powdered sugar. Beat in additional milk until frosting reaches a spreading consistency. If desired, tint with food coloring. Makes about 4-1/2 cups. *Test Kitchen Tip: Choose silver, gold, or black paper bake cups. Or, if preparing for a wedding, shower, or birthday party, use paper bake cups that coordinate with the party's colors. **Test Kitchen Tip: If preparing for a wedding, shower, or birthday party, divide frosting and tint into colors that coordinate with the party's colors. Frost some of the cupcakes in each color. Print Nutrition Facts (per serving) 402 Calories 14g Fat 66g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 402 % Daily Value * Total Fat 14g 18% Saturated Fat 9g 45% Cholesterol 58mg 19% Sodium 171mg 7% Total Carbohydrate 66g 24% Total Sugars 56g Protein 3g Calcium 40.4mg 3% Iron 0.7mg 4% Potassium 52mg 1% Folate, total 28.2mcg Vitamin B-12 0.2mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.