Royal Icing Hostess Cupcakes

What a blow to nostalgia many folks were dealt with the recent demise of Hostess products. I'm quite certain Hostess Cupcakes were most Americans' first introduction to piping! To create tiny little cupcakes with that iconic Hostess curlicue, you'll need stiff consistency royal icing in brown and white, round tips #12 and #2, a flower nail, a Styrofoam block to rest the nail in, parchment paper squares, a glue stick, and a dusting pouch filled with a 50/50 mix of powdered sugar and cornstarch. Start by sticking a parchment square to the flower nail with a dab from the glue stick. 

 Hold the #12 tip at a right angle to and just above the surface. Squeeze out a ball of icing, then stop pressure and pull the tip away. Touch a fingertip to the dusting pouch and tap the bottom flat. Allow it to dry thoroughly.

 Peel away the parchment paper and get ready to pipe on the side that used to be faced down.

 Use the #2 tip to pipe the curlicue (I think I held the tip at about a 45 degree angle). I suppose these would be most appropriate as toppers on cream-filled cupcakes or petits fours (and always in pairs).