To pipe onto cupcakes, feed a large decorating tip
to fit through the end of a piping bag (or alternatively, cut a hole in the tip of a ziploc bag and fit the tip through) and fill bag halfway with frosting. Push frosting in bag towards tip to release any air bubbles and twist the top of the bag closed so no frosting is pushed up and out (and all over your hand). Using a circular motion, pipe frosting starting from and edge of the cupcake and work your way inwards. Repeat for each cupcake, refilling piping bag as necessary but never exceeding the halfway point. Store frosted cupcakes in the fridge for up to 3 days, bringing down to room temperature before eating.