How To Make Decorations For Cupcakes

11 Easy Cupcake Decorating Ideas That Look So Good, They Belong in a Bakery

1/22 Home Cooking at Its Finest We love cupcakes when it comes to making party-ready sweets, and they are one of our favorite options. Individual cakes covered with a generous amount of delectable buttercream? Please include us in your plans! Making your cupcakes seem picture-perfect and ready for a party may be difficult, to say the least. However, this does not have to be the case. We’ve compiled a list of simple cupcake decorating ideas that can be used to dress up any baked good without the need of complicated tools or processes.

5 Creative Uses for Cupcake Liners

1/22 Home Cooking at its Finest. Cupcakes are among of our favorite party-ready sweets when it comes to baking. How about individual cakes topped with mounds of delectable cream cheese frosting? Please include us on the list! You may think it is difficult to make your cupcakes seem picture perfect and ready for a celebration, and you may be correct. However, this is not required. Rather than using complicated tools or processes, we’ve compiled a list of simple cupcake decorating ideas that will liven up any bake.

Buttercream rose

Making a rose design on top of your favorite cupcake is a simple way to elevate the appearance of your treat. All you need is a pastry bag and a closed star tip to complete this project. You may obtain this type of information at your local hobby shop, on Amazon, or at a local restaurant supply store. Simply create a spiral with your pastry bag, starting from the centre of the cupcake and working your way out to the outside edge. Make a trial run with the motion on a piece of waxed paper to get the hang of it.

Finished: Buttercream rose

Your basic yet lovely rose design is complete after you’ve finished. Several dozen of them would be a lovely addition to any gathering, but we particularly like the notion of pastel roses during a wedding shower, especially when combined with these dishes. 5/22 Home Cooking at Its Finest

Frosting pom-pom decoration

This one may appear to be a little ridiculous at first, but wait till you see the end product. In order to get this lovely abstract effect, you only need a circular pastry tip and a plastic bag (or just the corner snipped off a zip-top bag). Circular shapes should be piped around the cupcake with a pastry bag. You can make these icing circles all the same size or you can make them all different sizes—the choice is yours! 22nd of June, A Taste of Home

Finished:Frosting pom-pom decoration

To finish these cupcakes, just dust them with your favorite decorative sugar or sprinkles and bake them as directed. This serves to draw attention to the abstract pattern while also giving a festive touch to the overall look. Are you kidding me? These are so adorable. In addition, imagine how awesome it would be to have them dusted with your team’s signature colors at your next game day celebration! 7/22 Home Cooking at Its Finest

Mini-floral cupcake

If you use the same approach as you did for the last cupcake, but use a smaller star tip, you may create a beautiful cupcake that resembles a bunch of miniature flowers or even the shape of a hydrangea.

Simply fill a piping bag with your favorite buttercream colored in any flower hue and pipe little florets on top of the cake, making care to cover every inch of the cake. Taste of home on August 22nd

Finished: Mini-floral cupcake

At the conclusion of the process, you’ll get a beautiful cupcake that looks like a little bouquet. When icing your cake, you may choose two colors that are close in tone to give it a bit of variety. It contributes to the addition of a little more depth. 9/22 Home Cooking at Its Finest

Watercolor-inspired cupcakes

Our favorite thing about this abstract art decoration is that it takes no special equipment, not even a piping bag, to create it. To create these paint palette-inspired cupcakes, divide your favorite frosting recipe into three or more bowls and tint each one a different color using a food coloring solution. Once the cupcake is completely covered, use an offset spatula to spread tiny daubs of frosting across the top of the cupcake. Taste of Home on November 22nd

Two-tone cupcakes

One of the most straightforward methods to give your cupcakes a new look is to double the color of the frosting. To make two different colours of buttercream frosting, fill a piping bag halfway. You may use whichever pastry tip you choose for this recipe. 12/22 Home Cooking at Its Finest

Finished: Two-tone cupcakes

All that is required is that you pipe your icing into a simple swirl. The two frosting colors will also swirl together, creating a lovely marble look on top of the cake. Aside from the fact that it is quite easy, we appreciate the fact that it can be readily altered to suit the season or the event. Taste of Home (13/22)

Simple, standout topper

With this straightforward method, you can make any cupcake topper or decoration stand out from the crowd. Taste of Home (14/22)

Finished:Simple, standout topper

After you’ve completed your basic buttercream base, all that’s left to do is add your eye-catching decorations, such as these candy flowers. You may decorate the top with almost anything, though, including birthday candles, sugar ornaments, and even edible flowers if you choose. 15/22 Home Cooking at Its Finest

Sprinkle-dipped decoration

Do you need something beautiful and quick? This is a simple cupcake decorating concept that everyone can do. Just ice a cupcake with your favorite frosting (hey, store-bought is fine— just select a decent one) and roll the top in the sprinkles of your choice, and you’re done! This is a terrific decorative technique to use in the kitchen if you have little children present. 16/22

Finished: Sprinkle-dipped decoration

In certain cases, the simplest concepts may be the most effective! The sprinkle coating on this completely covered cupcake makes it seem really festive. Traditionally used for daily snacks and bake sales, basic jimmies can be substituted for nonpareils, quins, or any other type of sprinkle of your choice if you choose. More bake sale goodie ideas may be found here. 17/22 Home Cooking at Its Finest

Simple ombre cupcake

The notion of creating an exquisite ombre effect on cupcakes appeals to us. The use of this tone-on-tone approach offers a high level of elegance without becoming overbearing. To get this look for your next party, just prepare a batch of your favorite frosting and divide it into four portions, each of which should be a stronger shade of whatever color you choose—but remember to leave one plain white.

Simply pipe concentric circles onto your cupcake using a round pastry tip (or even a zip-top bag with the corner cut out). 18/22 Home Cooking at Its Finest

Finished: Simple ombre cupcake

You may pipe your frosting on thick for those who can’t get enough, or you can add a small amount, like we did here, for a more even balance of cake to icing on your cake. If you like, you may even add a decorative touch to the top with colored sugar or a few sprinkles if you want. Taste of Home (19/22)

Confetti trim cupcake

Do you want to add additional sprinkles? We’ve taken care of everything! If you want to make this confetti sprinkle cupcake, start by frosting one of your favorite cupcake recipes (we recommend these vanilla ones) as you normally would. Afterwards, roll the outer border of your cupcake in a variety of bright sprinkles. 20/22 Home Cooking at Its Finest

Finished: Confetti trim cupcake

The end product is quite vibrant and appealing. A sprinkling of rainbow sprinkles on top is a lovely way to give a festive touch without going overboard with the decorations. 21/22 Home Cooking at Its Finest

Chocolate decorations

Basic chocolate work may be used to take your design to the next level if you want to be more creative. Create a simple form on waxed or parchment paper by tracing or drawing it with a pencil. Simple designs, such as hearts, stars, and letters, are the most effective. Then, using a piping bag, trace the pattern onto the chocolate using the chocolate of your choice. Allow them to chill and solidify in the refrigerator until they are absolutely cold and firm. 22/22Taste of Home &

Finished: Chocolate decorations

Afterwards, all you have to do is insert one of your beautiful chocolate pieces into the center of any cupcake. The addition of this chocolate delight provides some wonderful height and design, as well as a tasty chocolate treat! The original publication date was December 13, 2018.

Easy Chocolate Cupcake Decorating

To be completely honest, attending culinary school helped to demystify a lot of things that had before appeared to be really difficult and remarkable. Seeing someone else perform something that appears to be tough, such as what you see at restaurants and bakeries, might help you realize that it isn’t all that difficult to accomplish yourself. Then it won’t be a huge problem. As a baker, learning how to make those lovely chocolate cupcake toppers made me feel precisely the way you described. In any case, I thought it would be a really fun movie to do, especially since Valentine’s Day is right around the corner.

More Valentine’s Day recipes may be found here.

Cupcake Decorating Tips

Honestly, going to culinary school helped to demystify a lot of things that looked really hard and impressive at the time of my attendance. Seeing someone else accomplish something that appears to be tough, such as what you see at restaurants and bakeries, might help you realize that it isn’t that difficult to do yourself. So what if it turns out to be nothing major? As a baker, learning how to make those exquisite chocolate cupcake toppers gave me a warm and fuzzy feeling.

In any case, I thought it would be a really fun movie to do, especially since Valentine’s Day is just a few days away. Your imagination is the only limit to how you may use these techniques for any holiday or occasion. Recipes for Valentine’s Day may be found in this section.

  • To be really honest, going me culinary school helped to demystify a lot of things that had before appeared to be extremely difficult and remarkable. Seeing someone else accomplish something that appears to be tough, such as what you see at restaurants and bakeries, might help you realize that it isn’t all that difficult to do yourself. There will be no huge deal in such case. I felt the same way when I discovered how bakers create those exquisite chocolate cupcake tops. In any case, I thought it would be a really fun movie to do, especially since Valentine’s Day is just a few weeks away. These techniques may be used for any holiday or occasion, and the only limitation is your own imagination. Here are some additional Valentine’s Day dishes to try.

For piped designed:

  1. To begin started, you can use a downloadable guide that you can insert into a page protector or lay under semi-translucent parchment or wax paper if preferred. Transfer the tempered chocolate to a squeeze bottle, a tiny piping bag, or a ziptop bag with a small hole cut in one corner and seal the container. Hold the bag about an inch above the sheet and gently squeeze, tracing the designers’ designs in the process. When you squeeze, apply even pressure, but don’t stop until you believe you should since the chocolate will continue to pour
  2. Using the tip of a toothpick, fill in any gaps that may exist. Allow at least 15 minutes for the chocolate to harden completely in the refrigerator before gently removing it off the parchment paper and arranging it on your cupcakes

For shard or shaped designs

  1. In order to get started, you may use a printable guide that you can put into a page protector and lay under semi-translucent parchment or wax paper. Alternatively, pour the tempered chocolate into a squeeze bottle, tiny piping bag, or ziptop bag with a small hole cut in one corner and set aside. Squeeze gently while holding the bag an inch above the sheet to trace the designs. When you squeeze, apply even pressure, but don’t stop until you believe you should, since the chocolate will continue to pour. The tip of a toothpick can be used to fill in any gaps. Allow at least 15 minutes for the chocolate to harden completely in the refrigerator before gently removing it off the parchment paper and laying it on your cupcakes.

About Tessa.

To get started, slide a printable guide into a sheet protector or lay it under semi-translucent parchment or wax paper, if preferred. Transfer the tempered chocolate to a squeeze bottle, tiny piping bag, or ziptop bag with a small hole cut in one corner. Hold the bag about an inch above the page and gently compress, drawing the designers’ designs in the bag. As you squeeze, apply even pressure, but don’t stop until you believe you should since the chocolate will continue to pour; With the tip of a toothpick, fill in any gaps that may exist.

Cupcakes 103: 14 Ways to Decorate Cupcakes Like a Pro

As part of myCooking 101 Series, I’ve written this post. Make sure to also check out the following sites for additional cupcake tutorials: Bake and frost cupcakes in Cupcakes 101, Frost cupcakes in Cupcakes 102, and Cupcakes 104: Store and Freeze Cupcakes! This post contains affiliate links, which means that if you decide to make a purchase through one of these links, I will receive a small compensation at no additional cost to yourself. This is the third and last piece of my three-part series on cupcakes.

  1. I’m really looking forward to that.
  2. Cake 101 taught us how to make delicious cupcakes, Cake 102 taught us how to make delicious icing, and now we’re ready for the main event — the decorations!
  3. The cake itself will wow them as soon as they take a piece, but it will be whatever decoration you have placed on top of the cake that will initially catch their attention, so plan accordingly.
  4. Furthermore, the majority of home chefs do not have such methods in their arsenal.
  5. I hope you find them useful.
  6. Enjoy!
  7. Mini Reese’s cups have been split in half and arranged at an angle in this dish.

Cupcakes made with chocolate Greek yogurt and topped with chocolate buttercream are shown in the photo.

FLAGS AND TAGS WITH PRINTED INFO Cupcake tags have become my new favorite method to decorate them!

See also:  When Do Christmas Decorations Go Up At Disney World 2021

Customize your own tags for a special occasion, or download the tags I generated for these photographs (for FREE!) by clicking here: Customize your own tags for a special event A Strawberry Cupcake’s Day in the Life Flags that are printable.

Lemon Vanilla Cupcakes with Vanilla Buttercream are shown in the photo.

) 3.

Check to see if the chocolate is still warm!

Alternatively, you may add some sprinkles to the melted chocolate after you’ve created your pattern to create a colorful look.

I prefer to let my chocolate “drawings” cool on the counter for a few hours, but if you’re in a rush, throw it in the fridge for a half-hour or two before using it.

Cupcakes made with chocolate Greek yogurt and topped with chocolate buttercream are shown in the photo.

– Interested in recreating a drawing in chocolate?

Simply place a sheet of wax paper exactly over the picture and trace it with your melted chocolate to complete the project.

Cupcakes made with chocolate Greek yogurt and topped with chocolate buttercream are shown in the photo.

FRESH FRUITFresh fruit is a beautiful way to finish off a cupcake or muffin.

If you slice all the way through to the stem, the fruit will not keep its shape.

You may use any type of fruit you choose – berries of any kind are usually a favorite in my family.

Making cupcakes with a lemony flavor?

Pumpkin Ale Cupcakes with Vanilla Buttercream Frosting are seen in the photo.

After being in touch with the sweet frosting for an extended period of time, a berry or other juicy fruit will react with the sugar and begin to macerate, or soften and release some juice.

Fruit should be placed at the very last minute to ensure that it remains crisp and fresh.

When decorating a big number of cupcakes, the Ganache is a fantastic choice.

This way, you can rapidly spoon it on top of icing and not have to worry about it getting all over the place; it will simply look artful.

In order to make a mint chocolate ganache, combine 14 teaspoon of mint extract with the chocolate and whisk until smooth.

Stir the ingredients until all of the chocolate has been melted by the milk and you have a smooth, glossy sauce on the end result.

A thicker ganache allows you to have a little more control over where the ganache falls when you pour it over a cake.

Mint Chocolate (as shown) Cupcakes made with Greek yogurt and topped with chocolate buttercream and mint chocolate ganache SUGAR CAGES ARE NEXT ON THE LIST.

But I’ll let you in on a little secret: they’re not all that difficult!

To make the syrup, combine 12 cup water, 1 cup sugar, and 14 teaspoon cream of tartar in a nonstick saucepan and heat to a low boil.

To prepare while the caramel is heating, coat a couple of large wooden spoons with non-stick cooking spray and pin them to the counter or the cooktop with a heavy saucepan.

A layer of paper towels was placed on the floor under the handles to collect any stray caramel that may have fallen from the pan.

Remove it from the fire and set it aside to cool until it reaches the consistency of thick corn syrup, which should take approximately 5 minutes to achieve.

The caramel should fall in light strands, and it will harden rather fast as it settles to the bottom of the pan.

To make the cupcake topper, gently gather the strands together with your hands into a ball, and then collect as much caramel together as you’d like for one cupcake topper.

While the caramel is still warm, it is critical to collect the nests before they harden.

Rather than breaking, you want the caramel to gradually bend into form.

Repeat the procedure until you have gathered all of the caramel from one round of drizzling.

When you’re ready to finish decorating the cupcakes, carefully push a nest into the fresh frosting of each cupcake to create an airy topping that will be sure to please.

Use this caramel recipe for the pulled caramel ribbons as well (the directions are number 13 on this list!).

7.

In addition, cupcakes are a favorite of mine.

Rather of using a whole cookie as a topping, cut them in half to create a distinctive shape.

Mint Chocolate Greek Yogurt Cupcakes with Chocolate Fudge Frosting and Mint Chocolate Ganache are shown in the photograph.

KRISPY TOWERS WITH CHOCOLATE COVERING These are quite cool.

I’m starting to think I’m in love.

On a sheet of wax paper, spread it out in a thin layer to prevent it from sticking.

Allow the chocolate to firm on the counter for a few hours or place it in the refrigerator for about 30 minutes, or until the chocolate has set.

Once you’ve dipped these towers in fresh frosting, you’re done.

9.

To produce chocolate shavings, use a microplane to grate cold chocolate while holding it directly over a cupcake.

Although I used the vegetable peeler technique in this shot to achieve little curls, I peeled the chocolate in short strokes for a more natural look (rather than long strokes for larger curls).

In the case of a smaller batch and the desire for something a little fancier, I’ll use the vegetable peeler method to obtain some thick curls of chocolate.

An additional quick and beautiful way to enhance the appearance of your cupcakes is to drizzle them with chocolate.

In this case, I’ve melted some peanut butter chips and some semi-sweet chocolate chips to create two contrasting hues of drizzle.

For an artsy look, I like to use two kinds of drizzle, and I melt about 12 cup of each flavor over a double boiler (in separate bowls), then spoon the still-warm chocolate (or peanut butter or butterscotch) into ziploc bags, cut a small corner off, and drizzle each flavor in opposite directions over the cupcake to achieve the desired look.

  1. 11.
  2. To make a “small” cupcake, just unwrap a peanut butter cup (or a little peanut butter cup, as I did for these images!) and ice it with a pastry bag and piping tip in the same manner that you would the regular-sized cupcakes (see below).
  3. Isn’t she adorable?
  4. The 12th and final cupcake topper is a chocolate bubble waffle.
  5. This is a brand-new addition to my cupcake repertoire, and I am in love with it already.
  6. For the chocolate bubble wrap, heat 1 cup semi-sweet and 1 cup white chocolate in separate dishes over a double boiler until completely melted, about 2 minutes each bowl.
  7. Place a clean sheet of bubble wrap on the counter, bubble side up, and cover it with a piece of waxed paper or plastic wrap that is safe to use around food.

Take it out of the freezer and spread the semi-sweet chocolate evenly over the top of the white chocolate, then put it aside on the counter for a few hours or place it in the refrigerator for approximately 45 minutes to harden more.

Enjoy!

In addition to being delicious.because it’s CHOCOLATE.

CARAMEL RIBBONS THAT HAVE BEEN PULLED Caramel ribbons are a little tricky to create at first, but once you get the hang of it, they’re quite simple to make and look incredibly elegant.

WIN.

The difference is that this time you’ll take the caramel from the heat and pour it onto a nonstick baking sheet (I love to use mySilpatfor this).

Working with the sugar will be quite hot, so if you don’t have a lot of pain tolerance in your fingertips, I recommend using rubber cooking gloves.

When you are ready to pull the sugar, fold the Silpat in half and then draw it back to its original position.

Continue folding and unfolding the Silpat over the sugar until the sugar is formed into a large lump, as follows: Take a thick portion of the ribbon and carefully draw it from either side to produce a smooth ribbon when you’ve finished shaping your sugar lump.

Twist the ribbon as you go, and use scissors to cut 1′′ or 2′′ sections every 1′′ or 2′′.

It is possible to place the sugar lump in the oven for 3-4 minutes at 250 degrees until it becomes malleable again if the sugar becomes too hard to deal with.

Ta-da!

Do you want to be a cupcake decorator?

Whatever.

More cupcakes, please!

It’s not all that spectacular, to be honest.

I’ve had several days when I’ve baked a large number of cupcakes, iced them, and then gone to add the finishing touch, only to realize that I’d forgotten something.

I slice up a few of my cupcakes and carve out fun shapes to decorate the rest of the batch whenever this happens.

Prepare your canvas by slicing an unfrosted cupcake into three or four layers, as seen below: After that, you can cut out some shapes.

Are you still looking for cupcake decorating inspiration?

Chocolate Fondant for Fondant Modeling Gum Paste is a type of paste that is made from gum.

Do you have a different favorite technique to decorate a cupcake?

Keep in mind to read Cupcakes 101, Cupcakes 102, and Cupcakes 104 for even more excellent cupcake advice.

Everyone should have a cupcake-filled day! This post contains affiliate links, which means that if you click on one of the links and make a purchase, we will receive a small compensation at no additional cost to you.

How to Decorate Cupcakes

Part of myCooking 101 Series, this post is on baking bread. Make sure to also check out these other cupcake tutorials. Bake and frost cupcakes in Cupcakes 101, Frost cupcakes in Cupcakes 102, and Store and Freeze Cupcakes in Cupcakes 104! As a result, if you decide to purchase something through one of the links in this post, I will receive a small commission at no additional charge to you. This is the third and final installment of my three-part series on cupcakes! Are you looking forward to this game?

  • Butterscotch Cupcakes with Vanilla Buttercream are shown in the photograph.
  • The level of “oohs” and “aahs” you receive when people first see your cupcakes is determined by the level of decoration you use.
  • The cake itself will impress them as soon as they take a bite, but it will be whatever decoration you have placed on top of the cake that will initially catch their attention, so plan accordingly.
  • As a bonus point, most home cooks aren’t familiar with those techniques.
  • I hope you enjoy them.
  • Pictured: Cupcakes made with lemon and vanilla extract and frosted with vanilla buttercream Here’s where you can get these free printable cupcake tags: Candy is number one on the list.
  • A pair of mini Reese’s cups have been sliced in half and arranged at an angle in this dish for visual interest.

Cupcakes made with chocolate Greek yogurt and topped with chocolate buttercream are shown in the photograph.

FLAGS AND PRINTED LABELS Topping a cupcake with tags has become my new favorite method of decoration.

Customize your own tags for a special occasion, or download the tags I created for these photos (for FREE!) by clicking here: Customize your own tags for a special occasion Strawberry Cupcakes Have a Sweeter Life.

Lemon Vanilla Cupcakes with Vanilla Buttercream are shown in the photograph.

3.

Always check to see if the chocolate is still hot!

Once your design has been drawn in the melted chocolate, you can add some sprinkles to it for a festive effect.

I prefer to let my chocolate “drawings” cool on the counter for a few hours, but if you’re in a hurry, pop it in the fridge for a half-hour or so before serving.

Cupcakes made with chocolate Greek yogurt and topped with chocolate buttercream are shown in the photograph.

Using your melted chocolate, trace the image onto a piece of wax paper that has been directly over it.

Cupcakes made with chocolate Greek yogurt and topped with chocolate buttercream are shown in the photograph.

Fresh fruit is a lovely way to finish a cupcake.

Ensure that you don’t cut all of way through the berry, or the berry will fall apart.

Fruit of any kind can be substituted – berries of any kind are always a favorite in my household.

Preparing cupcakes with a lemon flavoring?

Pumpkin Ale Cupcakes with Vanilla Buttercream Frosting are shown in the photograph.

For an extended period of time, a berry or other juicy fruit will react with the sugar and begin to macerate, which is to say, soften and release some juice from the fruit’s center.

If you want your fruit to be crisp and fresh, wait until the last possible minute to put it out.

If you’re decorating a large number of cupcakes, Ganache is a great choice.

To make a simple chocolate ganache, bring 14 cup of milk to a simmer in a small saucepan, then remove it from the heat and pour it over 1 cup of room temperature chocolate chips, stirring until smooth.

To make a smooth, glossy sauce, continue to stir the mixture until the milk has completely melted all of the chocolate.

Pour a little ganache over frosted cupcakes (as shown below) to create a fun drizzle-like effect.

Mint Chocolate (as shown) Mint Chocolate Ganache and Greek Yogurt Cupcakes topped with Chocolate Buttercream Sugar cagings are number six on the list of things to do.

The truth is that they aren’t nearly as difficult as you might think.

In a nonstick saucepan, whisk together 12 cup water, 1 cup sugar, and 14 teaspoon cream of tartar until the sugar is dissolved.

Meanwhile, spray a few large wooden spoons with non-stick cooking spray and pin them to a counter or stovetop with a heavy pan to keep them from sliding around.

A layer of paper towels was placed on the floor under the handles to catch any stray caramel that may have fallen from the handles.

After 5 minutes, remove the pan from the heat and allow the mixture to cool until it reaches the consistency of thick corn syrup.

Light strands of caramel should fall from the pan, and it will solidify fairly quickly as it falls.

Then, set the caramel aside and cup your hands at the base of the caramel strands.

Carefully pull the nest away from the strands and set it aside to cool completely.

If the caramel hardens too much, it will break apart as you gather it into a nest.

Out of 4-5 spoonfuls of caramel drizzle, you’ll get one or two nest-shaped desserts.

You can reheat your caramel on the stovetop for a short period of time if it becomes too thick or if it becomes too thin.

(PS – out of all of the different cupcake toppings I made Kyle taste test, this was his favorite by far.

See also:  How To Hang Decor Without Nails

Use this caramel recipe for the pulled caramel ribbons as well (the recipe is number 13 on this list!).

Cookies are one of my favorite things.

As a result, whenever possible, I combine the two of them.

Thin Mints were used in this recipe (YAY THIN MINTS!) and a bit of mint ganache was added to the top for a festive touch.

8.

The design of these is fantastic.

The possibility of falling in love has crossed my mind.

On a piece of wax paper, spread it out in a thin layer.

Make sure you leave the chocolate out for a couple of hours to harden before placing it in the refrigerator for about 30 minutes to set.

Then, using fresh frosting, decorate the towers as desired.

THEN THERE WERE NINE CHOCOLATE SHAVES This is yet another simple frosting trick that will give your cupcakes a serious “WOW” factor with very little effort on your behalf.

In order to achieve more pronounced swirls, you can run a vegetable peeler down the side of a room-temperature dark chocolate bar to produce beautiful chocolate curls.

When I make large batches of cupcakes, I like to use a microplane because it allows me to line them all up and grate chocolate over them all in a short amount of time.

Pictured: Chocolate with Mint Extract Cupcakes made with Greek yogurt and a chocolate buttercream frosting.

Another quick and easy way to make your cupcakes look more appealing is to drizzle them with chocolate.

In this case, I’ve melted some peanut butter chips and some semi-sweet chocolate chips to create two contrasting colors of glaze.

For an artsy look, I like to use two kinds of drizzle, and I melt about 12 cup of each flavor over a double boiler (in separate bowls), then spoon the still-warm chocolate (or peanut butter or butterscotch) into ziploc bags, cut a small corner off, and drizzle each flavor in opposite directions over the cupcake to achieve an artistic look.

  • “CUPCAKES” IN MINIATURE SIZE So much fun and imagination has gone into creating these toppings!
  • Set each peanut butter cup on top of your frosting at an angle, and decorate both the regular-sized cupcakes and the mini “cupcakes.” Isn’t she adorable?!
  • 12.
  • This is a brand-new addition to my cupcake repertoire, and I am in love with it already!
  • To make the chocolate bubble wrap, melt 1 cup each of semi-sweet and white chocolate in separate bowls over a double boiler until completely melted and smooth, about 2 minutes.
  • Place a clean piece of bubble wrap on the counter, bubble side up, and cover it with a piece of waxed paper or plastic wrap that is safe to eat off of without contaminating the food.
  • Take it out of the freezer and spread the semi-sweet chocolate evenly over the top of the white chocolate, then set it aside on the counter for a few hours or place it in the refrigerator for about 45 minutes to harden slightly more.

Enjoy!

The fact that it’s chocolate makes it even more delicious.) CARAMEL RIBBONS THAT HAVE BEEN PULLED Once you’ve mastered the art of making caramel ribbons, you’ll find that they’re incredibly simple to make and look extremely elegant.

WIN.

The difference is that this time, you will remove the caramel from the heat and pour it onto a nonstick baking sheet (I love to use mySilpatfor this).

It will be extremely hot, so if you don’t have a lot of pain tolerance in your fingertips, I recommend wearing rubber kitchen gloves when working with sugar.

When you are ready to pull the sugar, fold the Silpat in half and then pull it back to its original orientation.

Continue folding and unfolding the Silpat over the sugar until the sugar is formed into a large lump, as shown in the illustration: Take a thick piece of the ribbon and carefully pull it from each side to form a smooth ribbon once you’ve finished shaping your sugar lump.

Snip off 1′′ or 2′′ sections of ribbon as you go, twisting the ribbon throughout.

It is possible to put the sugar lump in the oven at 250 degrees for 3-4 minutes to make it more workable if it becomes too hard to work with.

Ta-da!

Decorator of cupcakes?

Whatever.

More cupcakes, of course.

It’s not really all that spectacular, to be honest.

A number of times, I’ve baked a large number of cupcakes, frosted them, and then gone to add the finishing touch, only to discover that I’d forgotten about them.

I slice up a few of my cupcakes and carve out fun shapes to put on top of the rest of the batch whenever this happens.

Using an unfrosted cupcake, create three or four layers as a canvas, as follows: Create some shapes with a template first, and then cut them out.

Trying to come up with new cupcake decorating ideas?

Chocolate Fondant Modeling Paste de Gum Lollipops If you put in the time and effort, it is not difficult to create cupcakes that seem professional.

Let us know in the comments section.

Keep in mind to read Cupcakes 101, Cupcakes 102, and Cupcakes 104 for even more excellent cupcake advice.

Everyone had a wonderful cupcake day. The links in this post are affiliate links, which means that if you click on one of them and make a purchase, we will receive a small compensation at no additional cost to you.

Ingredients

  • 1 1/2 cup (339 g) (3sticks) unsalted butter, room temperature
  • 5 cups (650 g) powdered sugar
  • 2 1/2 teaspoons (12ml) pure vanilla extract
  • 2 tablespoons (30ml) heavy whipping cream (or milk)
  • 1 1/2 cup (339 g) (3sticks) unsalted butter, room temperature

Instructions

  1. Using a knife, cut the butter into pieces. In a mixer fitted with the paddle attachment, whisk the butter for 5-7 minutes, scraping down the bowl regularly, until the butter is light in color
  2. On a low speed, mix in 2 cups of powdered sugar until it is well absorbed into the butter, then add the vanilla essence and blend until everything is well combined. Beat on low speed for about 60 seconds
  3. Add an additional 2 cups of powdered sugar and beat on low speed until sugar is completely dissolved. Improve the intensity of the rhythm to medium-high, and continue for 3 minutes. Combine the heavy whipping cream and the remaining 1 cup powdered sugar in a separate bowl. Reduce the speed to low and continue to beat until the ingredients are starting to come together. To whip extra air into the frosting, increase the speed to medium-high and beat for a further 3-5 minutes at this pace

Notes

  • If you’re serving it within 24 hours and it’s not too hot outside, you may keep the icing at room temperature. It may be prepared ahead of time and stored in the refrigerator for up to 7 days. Frosting must be brought back to room temperature before piping, and it is recommended that it be rewhipped. This frosting may also be frozen, but I recommend rewhipping it once it has been thawed. It is recommended that if you are coloring this frosting, you use a clear vanilla extract in order to maintain the frosting a pure white hue. This recipe makes enough frosting to frost 24 cupcakes and can be customized with other flavors of lemon, orange, or lime essence or zest.

The following is the nutritional information for half a cup: 54065.4 grams 6 grams 6 grams 31.3 grams 19.5 grams 66 grams 0 grams 83.2 grams Vanilla Frosting, Vanilla Buttercream, Best Vanilla Buttercream Frosting, How to Make Vanilla Frosting are some of the terms used to describe this recipe. Additional Frosting Recipes The Most Delicious Chocolate Frosting Buttercream with Swiss Meringue Cream Cheese Frosting at its Finest

9 Easy Ways To Decorate Your Cupcakes

It is possible that this content contains affiliate links. For further information, please see my disclosure policy in its entirety. Learn how to make simple cupcake decorations! This post will provide you with 12 simple cupcake decorating ideas, ranging from candy to fondant, to help you make your cupcakes look gorgeous in no time! This post includes affiliate links for your convenience. You may view my complete disclosure policy by clicking on this link. As for cupcake decorations, they may be as elaborate or as simple as your heart desires, my darling.

What Do You Put On Cupcakes? – 12 Easy Cupcake Decorating Ideas

I realize that this one is rather self-explanatory. Occasionally, though, a simple sprinkling is all that is required to bring your cupcakes to life. They now makeprinkles in a plethora of colors and for every occasion you could possibly imagine. These are the sprinkles that I enjoy the most. The large confetti sprinkles are my favorite part. Various varieties of sprinkles are available, including pearl sprinkles, conventional jimmies, sanding sugar, and non-pareils, among other options. There are literally hundreds of choices!

I normally get them from Amazon, but you could also purchase them from a local craft store such as Michael’s if you like.

2. Chocolate

I realize this is a no-brainer, but bear with me. However, sometimes all it takes is a small amount of sprinkle to bring your cupcakes to life! Currently, they produce sprinkles in a wide variety of colors and for any season imaginable. The sprinkles on this cake are among of my favorites! The confetti sprinkles are my favorite part. Various varieties of sprinkles are available, including pearl sprinkles, conventional jimmies, sanding sugar, and non-pareils, among other things. Fortunately, there are other alternatives.

My preferred method of purchasing them is through Amazon, but you could also get them from a local craft store such as Michael’s.

3. Fondant

Now, fondant may not appear to be a straightforward cupcake decoration, but I assure you that it is! For special occasions, I enjoy using fondant and creating fondant flowers to decorate my cupcakes, as I did with my ideal vanilla cupcakes, which you can find here.

They’re very lovely and straightforward. You can use these fondant molds to create fast flowers by simply placing a simple pearl sprinkle in the center of each one. To save time, you may also purchase pre-made floral icing embellishments, like as these from Wilton, which are available online.

4.Buttercream Flowers

If you’re not sure in your piping abilities, you may pipe flowers directly onto the cupcakes, like in these hydrangea cupcakes, or you can use Russian tips if you’re not confident in your piping skills. In contrast, when your cupcakes are arranged in a lovely bouquet, you won’t require anything else! You can find my whole guide on how to use Russian tips here (which also includes a video!)

5. Cake Crumbs

To decorate a cupcake, one of my favorite and most simple (and free!) methods is to just crush one cupcake into crumbs and sprinkle some on top, like I did with these quick one-bowl red velvet cupcakes. You may simply keep one cupcake to use as a cupcake decoration by reserving it for this purpose. I always make a sacrificial offering and convert it into crumbs!

6. Fruit

Basically, anything that would be a good match for the cupcake flavor will suffice. For example, banana chips in my banana cupcakes with cinnamon brown sugar buttercream or berries in my lemon mixed berry cupcakes are examples of what I’m talking about. Bring your imagination to bear! You could incorporate roasted almonds, coconut, citrus zest, or really anything natural that informs you what the cupcake flavor is and brings it to the forefront of your memory.

7. Candy

Of course, if you ask me, this should also be a no-brainer as well. Here are a few examples of how I’ve decorated cupcakes using candy:

  • Among the cupcake flavors available are cotton candy, peanut butter cups, S’mores cups, and Milky Way cupcakes.

8. Homemade Sauce or Drizzle

I enjoy putting a homemade sauce or jam to enhance the cupcake flavor, which is something I do often. For example, caramel sauce for these salted caramel apple cupcakes is a good example. Don’t feel obligated to add a handmade dessert sauce or jam in your recipe. For these peanut butter and jelly cupcakes, you may use a store-bought version of the ingredients, such as the jelly.

9. Cookies or other treats

After all, what could be better than a cupcake? What’s even better is a cupcake with a cookie on top of it. You may use a chocolate chip cookie, an Oreo, or even a Rice Krispie Treat for this recipe. It’s almost like eating two sweets in one.

10. Two Tone Frosting

If you’re feeling up to it, go ahead. Don’t be afraid to use a variety of colors to decorate your cake! I’ve included a little video with this post so that you can learn how to make two-tone frosting quickly and effortlessly. You now know how to design a cupcake in nine different ways! You should find something useful in this post to use as inspiration for your next cupcake recipe.

11. Torch It

When everything else fails, simply set it ablaze. Okay, I’m exaggerating. The only thing they needed was a short torch with my kitchen torch to make them look like S’mores cupcakes (yes, they did receive a square of dark chocolate).

12. Ganache

Is there anything better than a smear of chocolate on top of a piece of cake? No, I don’t believe so. That’s what I used to adorn these chocolate peanut butter cupcakes, which were delicious. And ganache is simple to make. In order to make dripping easier, I keep to an easy ganache ratio of 1:1 heavy cream to chocolate.

For more help in baking and decorating cupcakes check out these posts:

  • 6 reasons why your cupcakes are sinking in the centre
  • 15 ideas for making the ideal cupcakes Cupcakes with perfect domes are impossible to make without one essential tip. You’ll Need These 6 Cupcake Decorating Supplies If You Want To Decorate Like A Pro
  • The Complete Guide to Decorating Cupcakes for Complete Beginners
  • The Ultimate Guide to Making the Best Buttercream Icing
  • The Ultimate Guide to Baking Cupcakes at Home
  • The Ultimate Guide to Making the Best Buttercream Icing

If you like these 9 cupcake decorating ideas, please let me know by leaving a comment and rating in the section below! Good luck with your baking till next time.

30 Easy Homemade Cupcake Ideas

Brian Woodcock is a writer who lives in the United Kingdom. Lady Grey Cupcakes with Orange Zest Frosting (one of thirty) The Bearfoot Baker is a type of baker that makes bread using his feet. Cupcakes from the Hydrangea collection, number 2 of 30 These breath-taking flower-inspired cupcakes are beautiful to look at and much nicer to eat. The Bearfoot Baker has the recipe, which you can get here. Thanks to Baking Mischief for the image. Cupcakes with a gooey chocolate s’mores filling, number 3 of 30 With these toasted s’mores cupcakes, you can bring the bonfire indoors.

  1. Natasha’s Kitchen is a restaurant in the heart of Natasha’s neighborhood.
  2. The recipe may be found at Natasha’s Kitchen.
  3. Daisy Cupcakes (no.
  4. You may find the recipe at I Am Baker.
  5. Cupcakes made with buttermilk, number 6 of 30 These delicious and easy cupcakes may be made ahead of time and stored in an airtight container for up to two days in the refrigerator.
  6. The image is courtesy of The Domestic Rebel.
  7. 7 of 30) The first bite of this decadent dessert fusion will change the way you think about churros forever.
See also:  Where Can I Find Cocomelon Decorations

This image is courtesy of This Silly Girl’s Life.

8 of 30) These lovely cupcakes would look perfect nestled amid the vibrant blooms of your flower garden.

You can find the recipe here.

Thanks to Cooking Classy for their assistance.

Cupcakes made with pineapple upside down!

Thanks to Wine and Glue for their assistance.

10 of 30) Is there anything better than a simple cupcake recipe that combines our love of sweets with farm animals?

You can find the recipe here.

Thanks to Brit+Co11of 30Lemon Tea Cupcakes for their contribution.

You can get the recipe at Brit + Co.

Cupcakes with a Cherry Pie Filling, number 12 of 30 The red M Ms that appear to be cherries on these cupcakes are actually red M Ms.

You can find the recipe here.

Betty Crocker provided the recipe.

You may find the recipe at Betty Crocker.

Watermelon Cupcakes (number 14 of 30) In order to enjoy this delightful summer fruit in a vibrant dessert, paint your recipe with red and green food coloring and include chocolate chip “seeds” into the batter.

Charles Schiller is a writer who lives in New York City.

Preheat the oven to 400 degrees F and bake for about 10 minutes.

If you’re feeling patriotic, top with red and blue sprinkles and little American flags, or switch up the toppings to fit the season.

Charles Schiller is a writer who lives in New York City.

Color white frosting using food coloring to achieve the colors you choose, then get creative with different-sized pastry tips to achieve the look you want.

Find out how to make the recipe.

Cupcakes made with maple syrup, number 17 of 30 While store-bought frosting might save time, homemade icing is always the best option in my opinion.

Recipe tip: Freezing cupcakes is an excellent technique to have them ready at a moment’s notice in the kitchen.

Place on a baking sheet and wrap tightly with plastic wrap to keep frozen for up to three months.

Find out how to make the recipe.

A Girl Scout cookie served with a cupcake on the side.

SUNflower Cupcakes by AIMEE HERRING, #19 of 30 Using yellow-tinted frosting piped into petal forms, decorate cupcakes with cheerful sunflowers to brighten the day.

Find out how to make the recipe.

Twenty-first of thirty Red Velvet Cupcakes Dark- or white-chocolate frosting is used to decorate red velvet cupcakes, and the icing is baked in order to provide a smooth texture.

Charles Schiller is a writer who lives in New York City.

Serve them as a light snack with juicy strawberries or a glass of milk as a refreshing alternative.

Charles Schiller is a writer who lives in New York City.

Find out how to make the recipe.

a berry-tastic treat A single fresh strawberry is a simple yet delectable addition to a cupcake with strawberry frosting.

Animal Figurines by Karl Juengel / Studio D26of 30Karl Juengel / Studio D26of 30Karl Juengel / Studio D26of 30Karl Juengel / Studio D26of 30Karl Juengel / Studio D26of 30 With a dab of frosting and some coconut “snow,” a little reindeer may be transformed into a festive holiday topper.

Snowflake Cupcakes (number 27 of 30) With a beaded snowflake topping, you can make coconut cupcakes dazzle and shine.

One leg should be left half-finished; this is the end that will be inserted into the cake later.

Stencils for the Holidays by Karl Juengel / Studio D28of 30 Using reusable stencils and a little sprinkling of confectioners’ sugar, you may create elaborate designs.

Cupcakes with Posies (number 29 of 30) Decorate traditional cupcakes with a sweet treat like crystalline edible posies to give them a modern twist.

30 out of 30 Cupcakes with a lot of detail Cupcakes for important events can be dressed up with exquisite flourishes.

It was placed on a plate with sugar pearls to match the aqua icing and wrapped in an elegant paper cuff to make it look more festive. Ribbons, bows, and fabric rosettes can also be used to dress up paper cupcake liners for a festive look. Cakes and cupcakes are decorated in a variety of ways.

Cupcake Frosting {Cupcake Decorating Ideas}

One of my biggest pleasures is the process of decorating cupcakes. To bake gorgeous cupcakes for any occasion, follow my easy-to-follow instructions and strategies. You make the most stunning cupcakes that also taste wonderful, make sure to use my perfect Cupcake Frosting. The Swiss Meringue buttercream recipe I’ve included here is a “cheaper” version of the original. Due to the fact that it uses pasteurized eggs and does not require heating, it might be considerably more time-efficient! This recipe is less sugary than a standard American buttercream recipe, and it is a pleasure to make and work with as well.

This is my Easy Coconut Frosting, which is the same as the recipe below, with the exception of the addition of coconut flavour to the mix.

(These would be very delicious if made with aloe vera extract!)

Petal Decoration

Make a petal on the outside edge of the cupcake with a piping bag equipped with the number 104 tip with purple icing, starting at the outside border. Make each individual petal by starting at the center, applying pressure to the bag, then gently rocking your wrist up and down to create the petals. Continue to pipe petals in rows that overlap one other. The Carnation is another name for this flower, however it might look better with a delicate light or white buttercream.

Petal Spiral Decoration

Pipe spiraling ruffles around the edge of the cupcake using a piping bag equipped with the 104 tip. Begin at the outside edge of the cupcake. Using one hand to flip the cupcake while using the other to apply pressure to the piping bag will make this process much easier. You can also use a rotating cake stand for this option; just be sure to position the cupcake in the very center of the revolving cake stand.

Classic Rose Decoration

Begin by putting a dab of frosting into the middle of each cupcake using a piping bag equipped with the 104 tip as a guide. Hold your bag so that the top of the teardrop (the smallest portion of the tip) is looking up and the smallest part of the tip faces down. Using the tip of the dollop as a guide, apply pressure to the bag and slowly slide the bag around the side of the dollop, about 1/3 of the way. Let go of the strain. I like to start with three petals around the center dollop to create a lovely tight center blossom in my arrangements.

Finish with a few leaves, and you’ve got yourself a beautiful rose.

Skinny Petal Decoration

Applying an upside-down teardrop tip to an empty piping bag, position your tip so that the big aperture of the tip (the upside-down teardrop) is at a 90-degree angle. Apply slight pressure to the apple and drag the tip of the drag tip down through the icing. Begin at the outside edge of the cupcake and work your way around the entire cupcake. After that, go in little closer to the edge and pipe another row of piping. Leaves can be added for a decorative accent. This method also works beautifully for decoratinglilac cupcakes!

Because they are so subject to artistic interpretation, the appearance of these piped roses may vary greatly.

One of my biggest pleasures is the process of decorating cupcakes.

You make the most stunning cupcakes that also taste wonderful, make sure to use my perfect Cupcake Frosting. Course:DessertCuisine:American Cupcake Frosting is a type of frosting that is used to decorate cupcakes. Servings:24cupcakes

  • Four large pasteurized egg whites
  • Two cups (220 grams) confectioners sugar
  • Two tablespoons McCormick Pure Vanilla Extract
  • One pound (4 sticks or 452 grams) melted unsalted butter
  1. Four large pasteurized egg whites
  2. Two cups (220 grams) confectioners sugar
  3. Two tablespoons McCormick Pure Vanilla Extract
  4. One pound (4 sticks or 452 grams) melted unsalted butter

It is critical that the eggs used in this recipe be PASTEURIZED. Most grocery stores have pasteurized eggs, which are safe to eat. Unless you can get your hands on pasteurized eggs, I would not recommend attempting this recipe. There are a couple of topics to talk about. According to the original recipe, 2 pounds of butter and 16 ounces of confectioners’ sugar should be used. I significantly reduced the size of my version. I used only 1 pound of butter and 8 ounces of confectioners’ sugar for this recipe.

meet Amanda Rettke

It is critical that the eggs used in this recipe be PASTEURIZED. In most supermarket shops, you may get pasteurized eggs for sale. You should avoid making this dish if you are unable to locate pasteurized eggs. Several topics have come up. A whole pound of butter and 16 ounces of confectioners’ sugar are called for in the recipe’s original version. I significantly reduced my version. 1 pound of butter and 8 ounces of confectioners’ sugar were all that I needed for this recipe! There was enough frosting to cover 24 cupcakes with this number of ingredients, which worked out perfectly for my 5 quart KitchenAid mixer.

How to Decorate Cupcakes

It is critical that the eggs used in this recipe are PASTEURIZED before usage. Pasteurized eggs are available at most supermarket shops. Unless you can get pasteurized eggs, I would advise against attempting this recipe. There are a couple of topics to discuss. The original recipe called for 2 pounds of butter and 16 ounces of confectioners’ sugar, which is a lot of butter. I’ve significantly reduced my version. I used only 1 pound of butter and 8 ounces of confectioners sugar for this recipe.

How to Decorate Cupcakes

The following cupcake decorating tip will work for anyone, whether they are an experienced cupcake decorator or a total novice when it comes to icing cupcakes: I’ve got a decorating tip that will help you produce one heckuva lovely cupcake! Make stunning cupcake designs by following my simple instructions on how to decorate cupcakes, how to frost cupcakes, and even how to utilize items already in your kitchen to make gorgeous designs. With such a large selection of colors available, it is possible to make a unique design for every festival and occasion that you choose.

Or maybe it’s Christmas.or maybe it’s wedding cupcakes!

This was embellished with an 8B tip, and then the Sixlets were placed on one side of the design.

pearls and gemstones

How to Decorate Cupcakes with Sprinkles

It doesn’t matter whether you’re an experienced cupcake decorator or a total novice when it comes to icing cupcakes; I’ve got a decorating tip that will help you create a stunning cupcake! Stick to my easy instructions to learn how to decorate cupcakes, how to frost cupcakes, and even how to use what you already have in your kitchen to make stunning designs. The large number of colors available makes it possible to build a unique design for every holiday and occasion that you may be celebrating.

Wedding Cupcakes, for example, or even Christmas Cupcakes.

Their simplicity is what I appreciate. Following that, the Eightlets were added to one side of the design using an 8B tip. One thing you may have noticed about all of these designs is that the sprinkles are all different sizes. precious stones in the shape of pearl

  • 12 cups unsalted butter (1 stick or 113 grams)
  • 2 ounces semi-sweet baking chocolate
  • 2 large eggs, room temperature
  • 3 1/4 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 12 cups sour cream, room temperature
  • 12 cups unsweetened cocoa powder
  • 3 1/4 cups whole wheat flour
  • 12 teaspoon baking soda
  • 1 teaspoon baking powder
  • 14 teaspoon salt

Frosting made with chocolate and cream cheese

  • Semi-sweet chocolate, chips or chopped
  • 112cups (3 sticks or 339g) unsalted butter
  • 8oz cream cheese, at room temperature
  • 2cups (250g) confectioners’ sugar
  • 14oz (30g) unsweetened cocoa powder
  • 4 to 5 teaspoons freshly made hot coffee

Semi-sweet chocolate, chips or chopped; 112cups (3 sticks or 339g) unsalted butter; 8oz cream cheese, at room temperature; 2cups (250g) confectioners’ sugar; 14oz (30g) unsweetened cocoa powder; 4 to 5 teaspoons freshly brewed coffee

  1. 12 ounces semi-sweet chocolate, chips or chopped
  2. 112 cups (3 sticks or 339g) unsalted butter
  3. 8 ounces cream cheese, room temperature
  4. 2 cups (250g) confectioners’ sugar
  5. 14 cup (30g) unsweetened cocoa powder
  6. 4 to 5 teaspoons freshly made hot coffee

Frosting made with chocolate and cream cheese

  1. Melt the chocolate in the microwave, stirring every 30 seconds, until completely melted. (This should take around 1 1/2 minutes in total)
  2. In a stand mixer fitted with a paddle attachment, combine room-temperature butter and cream cheese, starting on low speed and gradually raising to medium-high. Using an electric mixer, cream together until light, frothy, and a pale yellow color
  3. In a separate dish, combine the cocoa and 4 tablespoons of hot coffee, stirring constantly. If the mixture is still too thick, you can add another tablespoon of hot coffee
  4. However, this is not recommended. Remove the mixer from the mixer and slowly pour in the cooled chocolate and cocoa/coffee mixture
  5. Set the mixer to the lowest speed and gradually add in the confectioners’ sugar, one cup at a time. Once the ingredients are fully combined, increase the speed of the mixer to high for 1-2 minutes. As the frosting hardens, it will get darker. Make sure the cupcakes are completely cold before icing them. If you desire, you can garnish with sprinkles (chocolate jimmies).

I really enjoy using my Ultimate Chocolate Cupcake recipe, which you can find above, but I’ve also used my White Cupcake recipe in these photographs. I piped the vanilla buttercream using my favorite whipped vanilla buttercream. The 8B tip for Sixlets Cupcakes is one of my favorites! Take a look at my other cupcake decorating projects here!

meet Amanda Rettke

The Ultimate Chocolate Cupcake recipe above is one of my favorites to make, but I’ve also used my White Cupcake recipe in these photographs. The vanilla buttercream I used for the piping was my favorite whipped cream vanilla buttercream. (8B tip for Sixlets Cupcakes is one of my favorite tips!) Visit this page to see more of my cupcake decorating.

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