So I’ve got a big ol’ whammy of a tutorial and it’s one that I’m super proud of BUT it kind of requires the knowledge of using piping bags and icing tips. And while I had covered all of that within the full tutorial that will drop next week, it made it a super heavy process with over 40 photos. That’s simply too much to take in all at once. So I’ve broken the project up into 3 parts. First I showed you how to make fake sprinkles out of clay. And since it seemed a waste to just show you how to use these things with non-food type of stuff I decided to go ahead and kick things up a notch and show you how to frost cupcakes that are so pretty even though the process is so simple!
And these guys did turn out really pretty if I do say so myself. When Rob got home he ran me back out to the post office to get my taxes in the mail (womp, womp) and when we got home I was so excited to show off all of the pretty cupcakes I had made. But guess what? The cupcake tin was still on the counter but there were only 2 cupcakes in there, and they were the weird wonky ones (one I dropped and the other I put waaaay to much batter in the cup for some stupid reason). Um, what?!?
So it looks like my pups had themselves a couple of cupcakes in the, like, 15 minutes we were away from home. But the funny part is everything was just as I left it and this is the second or third time this has happened. I was so mad at Rob one time for eating all but the tiniest, kind of wonky piece of cake and it turns out he was disappointed I hadn’t left him much. We figured out in the end that Ollie took the cake and that he leaves things just as they are, just takes SOME but not all of the food. I’m not sure what kind of brains are going on behind that beautiful furry head but he’s tricked us more than a few times with his food stealing shenanigans.
I was really worried about the chocolate in these cupcakes and the pups were on a super keen watch, but in the end they were fine, thank heavens. I guess I’ll need to start putting all of our food up on the refrigerator!
Perfectly Pipeable Cupcake Frosting Recipe
This recipe is very sugary and sweet and is similar to what you would get at a professional bakery. It pipes so cleanly and holds its shape very well!
- 2 tablespoons softened butter
- 1 tablespoon vanilla extract
- 3 cups powdered sugar
- 2-3 tablespoons of milk
- food coloring – I used fuchsia and pink from this set
- Cream your butter well. Add in 3 cups of powdered sugar and begin to make a paste. Add in 2 tablespoons of milk to thin out. If very thick add 1 more tablespoon to get a consistency similar to that in bakeries on commercial cupcakes.
- Add food coloring and mix in well.
- Add to a piping bag and get after it!
To frost your cupcakes you will need:
- Piping bags and tips (I purchased this set some time ago and I love it)
- Baked cupcakes
Take your piping bag and snip a bit off of the smaller side.
For cupcakes you’ll want a tip with a larger opening. You can get a cupcake frosting set that will have a few options for you and I’d really recommend that, especially if you’re going to a craft store and have a discount coupon you can use.
Push the tip through the inside of the bag to the opening you cut. If the end of the tip doesn’t peep out, at least a little bit, slide it up and make the cut in the bag a bit higher up to accommodate it. Fold the edges of the bag out over it like in the pic above.
Fill the bag approximately halfway with frosting from you bowl. I just scoop that business in there with a rubber spatula, or as in this case a bamboo rice paddle.
Fold the top of the bag down at an angle on the left and right sides (one side is done in the pic above) and then again from the top straight down. This will seal up the back so no icing squirts out into your hands!
Now I’ve been told I don’t hold the bag properly but this works for me. You really want to not have so much frosting at the top of the bag, you want to push it all down and out kind of like you do in a tube of toothpaste. Giving constant but soft pressure, and pointing the piping bag downward, draw a circle around the top of the cupcake circling around in smaller circles until you get to the center and cover the entire top. This is a lot like using soft serve yogurt at buffet restaurants.
Different tips will give you different results.
Although these two images look similar they are 2 different tips. If you look again you can see that the bottom frosting is softer, more like a rose!
Now I couldn’t find my set so I snagged a 3 pack of tips at Walmart for $3 and these are what came with them with the cupcake frosted with them directly behind. My FAVE tip is like the far right one because I think they always look like flowers! :)
Whenever I want to add something to dress my cupcakes up I tend to like the middle tip the best for the simple swirl look.
You might remember that tip from the Vampire’s Bite cupcakes I made last year!
Ooh, aren’t they fun?! :) Get that tutorial here!
With a bit of practice you’ll have some beautiful cupcakes that everybody will love. They’ll taste better than the ones from the big box stores and you’ll impress friends, family and guests with your baking skills! Oh, and if you have to eat a dozen practice cupcakes just remember you’re doing it solely for practice to make other people happy :) Nom!
Written by Allison Murray - Visit Website