Fourth of July Cupcakes

• 24 Yellow Buttermilk Cupcakes (page 26) or One-Bowl Chocolate Cupcakes (page 152)
• Swiss Meringue Buttercream (page 304)
• Blue gel-paste food color
• 1 small bag (about 5 ounces) red licorice laces

1. Tint 1 cup buttercream bright blue with gel-paste food color.
2. Transfer to a pastry bag fitted with a small plain tip (#4).
3. Using an offset spatula, spread each cupcake with a smooth layer of untinted buttercream.
4. Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature before decorating.
5. To finish, cut licorice laces into seventy-two 1 1/2-inch-long pieces and seventy-two 3/4-inch-long pieces.
6. Arrange three longer pieces and three shorter pieces to form a flag pattern on each cupcake.
7. With blue frosting, pipe nine dots in each open corner to form stars.

buttermilk, swiss meringue buttercream, gelpaste, red licorice laces

Taken from www.epicurious.com/recipes/food/views/fourth-of-july-cupcakes-389993 (may not work)