Get ready to make the most delicious and beautiful 4th of July cupcakes this year! In this tutorial, I'm going to show you how to make them by doctoring up Duncan Hines cake mix with butter, French vanilla creamer, and an extra egg. I'll also show you how to pipe the rosettes and designs with the specific cake tips. Plus, I'm demonstrating how to use this amazing cupcake batter spoon to get perfect cupcakes without the dome every time. Cupcake Batter Spoon and products used in tutorial here: amzn.to/44h7Ryk Pastry Bag Ties here: amzn.to/3PZTFWb
So join me and let's get started creating these fun and festive cupcakes for the 4th of July!
A Free Good American Buttercream Icing Recipe:
2 cups butter
2 teaspoons vanilla extract
8 cups powdered sugar (I always sift mine and I only use 6 cups)
4 Tablespoons milk, water, or creamer (I use water if cakes or cupcakes will be outside and you can reduce or leave off for flower icing.)
Cream butter with electric mixer or stand mixer until smooth. Add vanilla. Gradually add powdered sugar, one cup at a time beating well on medium speed. Add milk or water and beat on medium speed until light and fluffy.
Yied: 6 cups (Will keep in refrigerator for up to two weeks. Also freezes well.) When you take out freezer or refrigerator please let buttercream come down to room temperature before icing your cupcakes or cakes. I hope this helps.
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