super pretty cupcakes! I just made some a couple of weeks ago. I used a modified royal icing for the tops. My trouble is that my icing always seems to slump a bit after it has been piped on. No matter how thick I make it. In fact, with this last batch I made, I actually SPRAINED the muscles in my hand piping the icing on with a large wilton tip. I was sore for a couple of weeks after, putting ice on it off and on.
Crazy!
Would love to know the trick for icing that holds its shape until it dries!