Hello,
Maybe a silly question - I can't seem to do this swirl, i've tried using the coupler but that doesn't work either! Any tips?
https://my.qoop.com/store/GoodTastePhotography-com-and-LaurainDigital-com-s-Print-Shop-a13c1f8acdafddc241af8cf24a425757db41e82a/Two-chocolate-cupcakes-with-fat-icing-swirls-by-Laura-Palmer-qpps_557895884370817.LG.jpg,440,293,crop
Probably a #12, or even a larger round pastry tip, but I imagine that the consistency of the icing is key here, too. It looks more like one of the meringue buttercreams - Swiss or Italian - rather than the powdered sugar one we usually use.
For that look, I have just used the coupler in my bag, no metal tip. Or for that matter, you wouldn't even NEED a coupler, just snip your bag the size you need. Just MY way of doing things. 
Yep, I agree with crisseyann, no tip needed, and I would say this is definitely a cream cheese frosting in the picture
I agree that you don't need a tip, but if you WANT to use a tip, go with Wilton 1A.
I jst bought an ateco tip for this swirl, its bigger than a coupler, but I'm not sure if the exact size.I've done them with no tip, but it wasn't as perfect I didn't think.the seam in the bag.I guess you could turn it though...
It looks like an Ateco 809 to me. I used one for the seashell cupcakes in my photos. The swirl looked pretty much just like the photo you posted. It's hard to see because I piled so much stuff on top, but you can see it. It was a cream cheese icing, too, if that matters.
http://www.cakejournal.com/archives/cupcake-decorating-part-1
Scroll down and you will see some of the tips.
Quote by @%username% on %date%
%body%