A Wilton 1B tip can be used to make beautiful roses for cakes and cupcakes.
I use the Angel Feather Icing here.
Start in the middle of the cupcake.
Press the piping bag and then slightly lift it to make a dot, but do not remove the tip.
Start in the middle and pipe all the way around to the outside edge (like a spiral, starting in the centre).
Finish by releasing the pressure and removing the tip.
If you’re not happy with the finish, use a sugar pearl to cover the imperfection.