The Easy Way to Ice Cupcakes,
Icing/ frosting with a piping bag:
- Piping buttercream onto cupcakes gives a professional finish and is surprisingly easy
How to Fill a piping bag with frosting/ buttercream:
- Use a large piping bag fitted with either a star or plain nozzle. Fold over the piping bag and spoon the icing into the bag, smooth the icing down the bag to remove any air. Twist the bag tightly at the top to prevent the icing being squeezed out of the top
How to pipe swirls of icing:
- Position the nozzle on the outer edge of the cake and start to squeeze the icing bag firmly. Once the icing starts to come out of the bag gently rotate the piping bag in a decreasing circle towards the centre of the cake.
- Once the top of the cupcake is fully covered, stop squeezing and lift the nozzle gently away from the cupcake to give a peak of frosting in the centre
Icing/ Frosting Cupcakes without a piping bag:
- Use a palette knife to scoop up buttercream and place it in the centre of the cupcake
- Keep the knife angled so the flat side remains in contact with the buttercream and gently push the icing out to one edge of the cake.
- Take another scoop of icing and repeat the above step, pushing the icing to the opposite edge
- Add one more scoop of icing to bring the two edge together
- Dip the end of the knife into the centre of the iced cake and drag the knife in a circular motion to create a swirl effect
- Decorate with sprinkles as quickly as possible before the icing hardens
How do you decorate your cupcakes? Drop us a recipe or send us a comment – we’d love to hear from you.
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