I want to make it known right up front. I am highly trained at EATING cupcakes, not DECORATING cupcakes. But I have learned a few tricks since embarking on my 52 cupcakes series this past summer. I am willing to share anything I’ve learned, including my mistakes.
Kitchen Aid Mixer with Paddle/Whisk Attachments
24 Cupcake Pan
Large cooling rack
Gallon size ziploc bags
Kopykake large decorating bags $.25/each from ABC Cake Decorating
Cuisipro and Ateco Corers
2 main decorating tips: Ateco 807 tip & Bakery Crafts 6ST (less than $2/each)
Assorted cupcake liners
Use a gallon sized bag to fill your cupcake liners. I found it to be an easy way to prevent having batter all over your cupcake pan before baking. I simply snip the end off and fill the liners.
Cupcakes with round tips…
Cupcakes with star tips …
After taking cupcakes out of the oven, I let them cool 5-10 minutes in the pan and then I put them on the cooling rack. And let them cool completely. Don’t cut corners here! Softer frostings, like those that contain cream cheese, will run off your cupcakes if still warm. It’s not pretty.
If cupcakes need fillings, you can use one of four methods/tools. I can cut out the centers and then pipe in the fillings using either a sharp knife, a cuisipro corer, an ateco corer, or pipe directly into the cupcake.
The cuisipro corer is on the left and is a deeper and wider hole. I recommend using this for a bulkier filling like that in the chocolate chip cookie dough cupcakes.
The ateco corer is on the right and uses less filling. It looks just like my apple corer. I recommend using this for a filling that you don’t want to overpower the cupcake, like in the Dainty vanilla cupcakes with raspberry filling. One of my favorites!
Or if the cupcake filling is thin enough, you can just insert the tip directly into the cupcake and plump them right up, like I did in the Hostess Cucpakes. It was super simple and worked great.
Use the paddle attachment on your Kitchen stand mixer, unless it specifically tells you to use your whisk (meringue).
Wait for your butter and cream cheese to soften. And don’t cheat and put it in the microwave. It won’t turn out very well. Believe me, I’ve tried every shortcut and I’d let you know if it worked.
And after many requests, here it is. A video of how I frost my cupcakes. Note how professional and precise I am.
Blessings sweet friends.
Story of the 52 cupcakes:
I am making 52 cupcakes this year in honor of my chemotherapy buddy. When we were undergoing chemotherapy, people would bring cupcakes and other treats to the chemotherapy “lounge”. We would smile, laugh, and talk about how we were so nauseous and that all we could eat was saltine crackers and Sprite. We were glad that our family and friends were comforted by them though.My friend said, “If we survive this disease, we should eat a different cupcake every week for the rest of our lives.” My friend did not survive. So in honor of him, I am making a different cupcake every week for a year. Every time I make a new cupcake and lick my fingers, I think of him and his zest for life. So in honor of my friend and all cancer patients, I challenge you to eat a cupcake today and remember to always lick your fingers.
If you are new to my site, welcome! I’m so glad you’ve joined me on my 52 cupcake journey.Like what you see? I would love for you follow along on this crazy adventure of mine by subscribing to my blog and joining me on facebook, twitter, and pinterest.Tweet