Quick video: how to ice cupcakes
Learn how to ice cupcakes properly in just 20 seconds (watch the video above). All you need is a steady hand and a little patience.
Step by step: how to ice cupcakes
- Fill your piping bag with icing and add a shaped nozzle to the end - we like using a star nozzle.
- Hold the piping bag at the top with your writing hand. You'll use your other hand to guide the nozzle around the cupcake.
- Working from the outside in, pipe the icing around the edge of the cupcake, working your way towards the middle. Make sure the icing rings overlap - you don't want gaps!
- When you reach the centre of the cupcake, bring your hand up sharply to make a little peak.
- Why not use your newfound skill in the recipe below?
CHOCOLATE AND VANILLA CUPCAKES
40 minutes, makes 24, easy
butter 100g, at room temperature
caster sugar 100g
eggs 2
self-raising flour 100g
cocoa powder 2 tbsp
vanilla essence a few drops
white chocolate 200g, melted
dark chocolate 200g, melted
silver balls to decorate
step 1
Heat the oven to 180c/fan 160c/gas 4. Cream the butter and sugar together, then beat in the eggs and flour. Divide the mix into 2 and add the cocoa to one half and the vanilla to the other. Add a drop of milk to the chocolate mix if it is too stiff.
step 2
Spoon into mini muffin tins lined with paper cases, making some chocolate and some vanilla. Bake for 8 minutes. Cool.
step 3
Dip the vanilla cakes in dark chocolate and the chocolate ones in white chocolate. Decorate with buttons or sprinkles.
Comments, questions and tips
By entering your details, you are agreeing to our terms and conditions and privacy policy. You can unsubscribe at any time.
