Cookie Monogram Cupcakes

• 24 Yellow Buttermilk Cupcakes (page 26)
• Swiss Meringue Buttercream (page 304)
• Sugar Cookie Cutouts (page 319)
• Royal Icing (page 315)
• Gel-paste food color (blue is pictured)

1. Make cookies, using 2-inch cookie cutters to cut out 12 rounds and 1 1/2-inch cutters to cut out another 12 rounds.
2. Use mini letter-shaped cookie cutters to cut out letters from centers of rounds.
3. Gather together and reroll scraps; cut out more rounds and letters, as needed.
4. Tint royal icing with gel-paste food color (see page 304 for instructions).
5. Transfer icing to a pastry bag fitted with a small plain tip (#3), pressing out air and sealing top of bag with a rubber band to keep icing from drying out.
6. Pipe icing to outline each cookie and then outline letter cut out.
7. Fill in with a thin layer of icing, using a toothpick to spread evenly.
8. Let stand until icing is set, at least 3 hours (or overnight).
9. Fill a pastry bag fitted with a large plain tip (Ateco #806 or Wilton #2A) with buttercream, and pipe in a spiral pattern onto each cupcake, starting at the edges and ending with a peak in the center.
10. Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature, and place one iced letter cookie upright in the buttercream on each cupcake, before serving.

buttermilk, swiss meringue buttercream, sugar, icing, gelpaste food color

Taken from www.epicurious.com/recipes/food/views/cookie-monogram-cupcakes-389871 (may not work)