- 2 dozen cupcakes
- Swiss Meringue Buttercream (http://www.marthastewart.com/284223/swiss-meringue-buttercream)
- Long yellow candy sprinkles
- Transfer 1 cup untinted buttercream to a pastry bag fitted with a small plain tip (No. 6). Place long yellow candy sprinkles in a small bowl. Using an offset spatula, spread a smooth layer of buttercream over each cupcake.
- Dip each frosted cupcake in sprinkles, rolling it around to coat completely. Pipe two white curved lines on each cupcake for the seams. Refrigerate 30 minutes to allow frosting to set.
Once decorated, cupcakes can be stored up to one day at room temperature in airtight containers.