Make the American-Style Buttercream according to the recipe directions below. Transfer the frosting to a
piping bag fitted with a
coupler and a
#48 tip. Pipe the frosting on the sides of the cupcakes, in a basketweave pattern (see video above). Remove the tip and pipe a flat layer of frosting over the top of the cupcake. Add a
#22 tip and pipe a shell border around the top edge of the cupcake. Top the cupcakes with green sprinkles and Easter egg candies. Set the fondant basket handles into the soft frosting.