3 More Ways to Decorate Cupcakes – Wilton 104, 352, 233 Tips

Here are 3 more of the tips I like to use to decorate cupcakes and cakes. They’re lots of fun to use, so play around and be creative with your designs!

Buy the stuff you need from here:
Cupcake pan – http://amzn.to/1vLfdo8
Silver cupcake liners – http://amzn.to/1v8iYQK
Wilton food coloring gels – http://amzn.to/12k2X3h
Wilton Disposable Piping Bags – http://amzn.to/1wdJUoC
Wilton Clear Vanilla – http://amzn.to/1FJiPLI
Wilton Couplers 4pk – http://amzn.to/1FK1z93
Wilton #233 Tip – http://amzn.to/15MMYwY
Wilton #104 Tip – http://amzn.to/1vcz3K8
Wilton #352 Tip – http://amzn.to/1zJ1kqX

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Pumpkin Spice Mini Cupcakes with Buttermilk Buttercream Icing and Caramelized Pecan Topping

This is a great pumpkin spice cake recipe. I’m making mini cupcakes, but you can also make a cake, loaf, standard size cupcakes – just remember to adjust the cooking time.

Buy your mini cupcake pan here – http://amzn.to/1B7Fq4Q
Buy your mini cupcake liners here – http://amzn.to/1wgm7EG

For the pumpkin spice mini cupcakes:

1 cup white sugar
1 cup brown sugar
1 cup vegetable shortening
4 eggs
1 can (15oz) pumpkin puree
1 tsp vanilla extract
3 cups flour
1½ tsp baking powder
¾ tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp ground allspice
½ tsp ground cloves
½ tsp salt

– Preheat oven to 350ºF/180ºC. Line mini muffin tins with paper cases.
– In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves. Set aside.
– In bowl of mixer, stir sugars together. Add shortening and mix until combined.
– Add eggs and mix.
– Add pumpkin and mix well.
– Mix in vanilla extract.
– Stir in flour mixture.
– Spoon mixture into muffin tins and bake for 10-15min or until toothpick inserted comes out clean.
– Cool in tins for about 10min and then cool completely on wire rack.

For the caramelized pecan topping:

1 cup pecans
2 tbsp packed brown sugar
2 tbsp maple syrup

– Cook pecans in a saucepan until lightly toasted and fragrant.
– Add sugar and syrup and stir constantly until caramelized.
– Pour onto a baking sheet lined with parchment and cool completely.
– Pulse in mini chopper/food processor until desired coarseness. You can also chop nuts by hand with a knife.

For the buttermilk buttercream icing:

2 sticks butter
1 lb confectioner’s sugar
1/4 cup buttermilk

– Mix together until light and fluffy.
– Pipe onto cupcakes and sprinkle with pecan topping.

How to Make Apple Spice Cupcakes with a Spiced Buttercream (Gluten-Free)

These are great autumn cupcakes. The apples and spice go perfectly together and the spiced buttercream is super yummy!

Buy equipment you need from here:
Cupcake Pan – http://amzn.to/1vLfdo8
White Cupcake Liners – http://amzn.to/1rSzdXH
Box Grater – http://amzn.to/1CC0kdW
Cooling wire rack – http://amzn.to/1tIsHwU
Disposable Piping Bags – http://amzn.to/1wdJUoC
Wilton #1M #2A #2D Tips – http://amzn.to/1yc11mv

Ingredients for cupcakes:

2 cups brown sugar, firmly packed
3 eggs
1 cup vegetable oil
3 cups rice flour (or all purpose flour)
1 tsp baking powder
2 tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
½ tsp ground ginger
1 tsp salt
1 ½ cups buttermilk
1 tbsp vanilla extract
2 cups finely shredded apple

– Preheat oven to 350ºF (180ºC).
– Line 2 x 12 cup cupcake pans.
– In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
– In a mixer, combine brown sugar, eggs, and oil until well mixed.
– Add in flour mixture. Mix on low while slowly adding buttermilk.
– Mix in vanilla and shredded apple.
– Divide evenly into cupcake pans and bake for 20-25min or until a toothpick inserted comes out clean.
– Cool on wire rack.

Ingredients for icing:

1 cup (2 sticks) unsalted butter, softened
4 cups (1 lb) confectioner’s sugar
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground nutmeg
½ tsp ground ginger
2 tsp vanilla extract
3-4 tbsp water

– mix butter, sugar, spices, and vanilla in a bowl. Add water to obtain desired consistency.
– Pipe or spread on cooled cupcakes.
Enjoy!

How to Make Cupcake Wrappers Using Cake Lace

This video uses the Cake Lace mats that I already have – Chantilly & Butterfly – to make cupcake wrappers.
Cake Lace now have mats that are specific for creating edible cupcake wrappers. I thought I would try to use the mats I already have to do the same thing. Enjoy!

Buy the Cake Lace stuff here:
Cake Lace Silicone Mat Butterfly – http://amzn.to/1HSpRjc
Cake Lace Silicone Mat Chantilly – http://amzn.to/1vGw78O
Cake Lace White Mix – 200g – http://amzn.to/1B6m93H
Cake Lace Spreader – http://amzn.to/1vcsXcU

How to Decorate Halloween Cupcakes

These are four fun and easy Halloween designs to decorate your cupcakes.

This is the cupcake and icing recipe I used: http://www.youtube.com/watch?v=iF-islIWwV8
For the cupcakes, I’ve added orange food coloring to the batter and for the icing, I’ve substituted half a cup of sifted cocoa for half a cup of confectioner’s sugar and added black food coloring.

To decorate:
Piping bag
2D nozzle
2 round nozzle (or any round nozzle)
233 – grass/hair nozzle
Coupler for grass nozzle
Candy eyeballs
Black licorice strips
Black edible pen
Fondant

Buy equipment here:
Cupcake Pan – http://amzn.to/1vLfdo8
Silver Cupcake Liners – http://amzn.to/1v8iYQK
Gel Colors – http://amzn.to/12k2X3h
Disposable Piping Bags – http://amzn.to/1wdJUoC
Candy Eyeballs – http://amzn.to/1HSqKs5
Small Rolling Pin – http://amzn.to/1rNTLR9
Wilton #1M #2A #2D Tips – http://amzn.to/1yc11mv
Wilton #233 Tip – http://amzn.to/15MMYwY
Couplers 4pk – http://amzn.to/1FK1z93
Black Edible Pen – http://amzn.to/1vGydp1
Fondant – http://amzn.to/1yconZd

How to Make 3D Butterflies with Cake Lace

You can use the butterfly Cake Lace mat to make 3D butterflies too.

Buy equipment you need here:
Cake Lace Silicone Mat Butterfly – http://amzn.to/1HSpRjc
Cake Lace White Mix – 200g – http://amzn.to/1B6m93H
Cake Lace Spreader – http://amzn.to/1vcsXcU
Cake Lace Premixed Pearlised White – http://amzn.to/1y5l6ee

1. Preheat oven to 170ºF.
2. Mix 1 tsp original white mix and 2 tsp pearlized white premix.
3. Spread over butterfly mat and bake 10 min, then cool.
4. Spread pearlized white premix over cooled butterflies and bake 10 min, then cool.
5. Fold aluminum foil sheet several times to create peaks.
6. Gently peel butterflies from mat and hang over foil peaks. Bake again for 20 min.
7. Store cooled butterflies in box until ready to use.

How to Make Coconut Cream/Custard Cupcake

This is a lovely subtle coconut cupcake. There is coconut and coconut milk in the cupcake and cream/custard filling. If you would like a stronger coconut flavor, you can add some coconut extract to the batter. I also love the toasted coconut on the top. I’ve added some gelatin to the whipped cream topping to help stabilize it. If it’s not too hot out and you’re eating these right away, then you can just use regular whipped cream.

Buy equipment you need here:
Cupcake Pan – http://amzn.to/1vLfdo8
White Cupcake Liners – http://amzn.to/1rSzdXH
Disposable Piping Bags – http://amzn.to/1wdJUoC
Wilton #1M #2A #2D Tips – http://amzn.to/1yc11mv

Ingredients for Custard/Cream:

3/4 cup Coconut Milk
3/4 cup Half & Half
3 Egg Yolks (save the whites for the cupcakes)
1/3 cup Sugar
2 tbsp Cornstarch
1/2 tbsp Butter
3/4 cup Flaked Sweetened Coconut
3/4 tsp Vanilla Extract
1/8 tsp Salt

Method:
– Whisk coconut milk, half & half and egg yolks in a jug. Set aside.
– In a heavy-based saucepan, mix sugar and cornstarch. Over medium-low heat, slowly whisk in egg/milk mixture.
– Stirring constantly with a wooden spoon, bring to a boil and boil for 1 min.
– Remove from heat and stir in butter, vanilla, salt and flaked coconut.
– Place cling film or plastic wrap on the surface to prevent a skin from forming. Cool completely.
Note: I remove the custard to a bowl to cool. If needed, you can place the bowl in an ice bath to cool more quickly.

Ingredients for Cake:

2 1/4 cups Flour
1 1/2 cups Sugar
2 1/2 tsp Baking Powder
1 tsp Salt
3/4 cup Coconut Milk
3/4 cup Shortening
1 tsp Vanilla Extract
1/2 tsp Almond Extract
3 Egg Whites
1 cup Flaked Sweetened Coconut

1-2 cups Flaked Sweetened Coconut, for toasting

Method:
– Preheat oven to 350ºF. Line 2 – 12 cup cupcake pans with cases.
– Mix together flour, sugar, baking powder, salt, coconut milk, shortening, vanilla extract and almond extract on low and then increase to high until light.
– Add in flaked coconut.
– In a separate bowl, whip egg whites until stiff peaks form.
– Gently fold egg whites into batter.
– Evenly divide batter between cupcake cases.
– Bake for 20 – 25 min. until golden brown or toothpick inserted comes out clean.
– Cool in pans for 10 min. before removing to wire rack to cool completely.

– Place coconut for toasting on a baking tray and bake until lightly golden brown.

Ingredients for Stabilized Whipped Cream:

2 tsp Gelatin
8 tsp Cold Water
2 cups Whipping Cream
1/2 cup Confectioner’s Sugar

Method:
– In a small saucepan, sprinkle gelatin over water. Let sit 5 min.
– Over a low heat, stir to dissolve gelatin.
– Cool to room temp. Make sure gelatin doesn’t set.
– Whip cream and confectioner’s sugar until soft peaks form. Slowly add gelatin to whipped cream.

To assemble cupcakes:
– cut a small hole in the top of each cupcake.
– Fill hole with some custard (placing custard in a piping bag makes this very easy and quick).
– Cover top of cupcake with whipped cream (I use a Wilton 1M nozzle in a piping bag).
– Sprinkle toasted coconut over top.

Note: If you’re not eating these right away, then keep them refrigerated.