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How to make 3 Ways to Make Swirled Cupcake Frosting
Prep Time: 15 minutes
1 batch of buttercream frosting
Gel food coloring (I like Wilton or Americolor)
Decorative piping tips (I used Wilton 1M)
Double bag technique
Fill two small disposable piping bags with different colored or flavored frosting. Use scissors to snip holes in the bottoms of both bags. Insert both bags into a large (16”) disposable piping bag fitted with a decorative tip, making sure the two bags are aligned by squeezing and twisting the large bag. Squeeze out a test pip to ensure the colors are coming out evenly.
Plastic wrap technique
Lay a large piece of plastic wrap on a flat surface. Spoon one color or flavor of your buttercream frosting in a log down the center. Repeat with the second color or flavor, spooning it parallel alongside the first color.
Fold the plastic wrap over to shape it into a two-toned log. Twist the excess plastic to seal the buttercream inside. Drop the plastic wrap log into a large pastry bag fitted with a decorative piping tip, using the excess plastic wrap to pull the log through the opening of the bag. Refrigerate for 10 minutes before frosting your cupcakes. Squeeze out a test pip to ensure the colors are coming out evenly.
In a large piping bag fitted with a decorative tip, use a spoon to scoop one color of frosting into one section of the bag, using your finger on the outside of the bag to help scrape it off. Repeat with your remaining color(s). Ensure you’re aligning the frosting so it starts at the same place in the bag. Squeeze the bag to slightly blur the colors together for a rainbow type effect. Twist the bag and frost your cupcakes. Squeeze out a test pip to ensure the colors are coming out evenly.
How to make Powdered Sugar
Yield: As much as you need!
Prep Time: 5 minutes
Half as much granulated sugar as you need powdered sugar
Pour the granulated sugar into the bowl of a powerful blender or food processor. You don’t want to do this in a cheap or old appliance because it probably just won’t get fine enough. Blend until the sugar is fine, fluffy, and powdered. Keep the lid on until the powder has completely settled.
If using right away, sift before adding to a recipe. If storing for later, add in 1 teaspoon of cornstarch or arrowroot then sift the sugar into a storage container. This helps prevent the sugar from caking and clumping.
How to make Decorative Carrots
Prep Time: 15 minutes
Method 1: Buttercream
Method 2: Candy Melts
Orange and green candy melts
Method 3: Marzipan
Orange food coloring
Fresh parsley, trimmed for carrot tops
Place 3/4 of the buttercream in a medium mixing bowl. Add orange food coloring and stir until colored.
Place the remaining buttercream in a small mixing bowl. Add the green food coloring and stir until colored.
Transfer the orange buttercream to a piping bag fitted with a small plain tip. Transfer the green food coloring to a piping bag fitted with the leaf tip. Pipe an upside triangle on your cake or cupcake. Add three or four ‘leaves’ using the green buttercream.
Candy Melt Carrots
Line a baking sheet with wax paper. Melt the orange candy melts per the package instructions then transfer them to a sealable plastic bag or piping bag. Let the melts cool slightly until less runny. Cut off the tip and pipe the shape of a carrot.
Repeat with the green candy melts, but pipe the green leaves of each carrot.
Transfer the baking sheet to the fridge for 5 minutes or until the candy melts have fully hardened. Carefully release each carrot from the baking sheet and place on your cupcakes or cake.
Knead food coloring into marzipan until brightly colored. Roll into a log and cut into 1/2-inch pieces. Rolling each piece between your palms, form into a small carrot shape.
Make lines into the carrots with a toothpick dipped in oil to give a realistic appearance. Use the toothpick to poke a small hole at the top of each carrot. Insert parsley stems the hole. Place on top cupcakes or cake.