I know it is much easier to buy frosting at the store but making your own frosting will step it up a notch if you're up for it. I fully support boxed cake mix though, especially when you're pressed for time.
What you will need
- Wilton Frosting Tips. I used the 2D and 1M tips the most so I recommend starting out with those two.
- Disposable Pastry Bags. Filling the bag can get a little rogue, so don't bother with the reusable bags.
- Large Scoop (Not pictured). Use a scoop for even batter distribution for your cupcakes.
- Greaseproof Cupcake Liners (Not pictured). These aren't totally necessary, but they do look better after baking your cupcakes than standard liners.
Start out with a good, pipable frosting. I like this basic vanilla buttercream frosting, but I've also made blueberry buttercream and vanilla-almond frosting.
The key is blending your butter long enough that the color lightens and it becomes fluffy (about 5 minutes). For most recipes you also need about 4 cups of confectioners sugar to get the right consistency for piping, so buy the big ass bag! I swear by my Kitchenaid Stand Mixer which helps making frosting much easier, but you could use a hand mixer too.
Preparing your pastry bag
You don't need to bother with a coupler, just cut the end of your pastry bag and and throw in the tip.
There are basically two easy ways to fill your pastry bag. The first is to put the bag, tip side down, into a cup and fold the bag over the edges of the cup before filling. I personally like to hold the tip in one hand and fold the piping bag over itself, towards my arm.
|Please excuse my manhand... I was in between manicures!|
Once your bag is filled, try to eliminate any air pockets and twist the bag above the frosting.
Rose Cupcake Tutorial
- Prepare your frosting in your pastry bag with the Wilton 2D, 1M, or 2C tip (I used the 1M above).
- Starting in the center, pipe just a little bit and stop.
- Then in a circular, continuous motion, pipe the frosting around the center working toward the outside of the cupcake. Try to end on a downward angle so you don't notice where the icing ended.
And in case you're wondering why the heck I made blue roses.. it's because I also wanted to try this hydrangea cupcake tutorial. Here's how they came out!
|I used the Wilton 2D nozzle for the hydrangeas.|
The trickiest part of the hydrangea icing is getting the white frosting in the center of the blue frosting. Make sure to push some of the frosting out before working on your cupcake because the tip of mine was mostly just blue frosting at first.
Whenever you screw up, just blend the frosting with your spatula and top with sprinkles!
If anyone has questions let me know! Now... who is in the mood for cupcakes?!