Hold tip 1M approximately ½ in. above cupcake top at a 90° angle to cupcake surface. Squeeze out icing to form a star.
Without releasing pressure, raise tip slightly as you drop a line of icing around the star in a tight, complete rotation.
After completing the first rotation, move tip toward center and up and around to make a second spiral around the inside edge of the first spiral.
Release pressure to end spiral at center of cupcake.
Tutorial from Wilton.com
I found the tutorial very helpful ~
(though it's apparent I need a lot more practice.)
Thanks for stopping by for a visit today~