Bake and Brew
Our guide to icing cupcakes
It’s surprisingly easy to create cupcakes that will make everyone think you are an expert baker!
Here’s our simple icing guide which has been written by Lauren from Cuppy Cakes – check out her Facebook page:
Making vanilla buttercream icing
This is one of the easiest types of icing to make, and tastes great. To make, you just need three basic ingredients:
1 x 250g block of unsalted butter (at room temperature)
500g icing sugar
1 x teaspoon of vanilla essence
1)Beat the butter for about 30 seconds until it is pale in colour. A wooden spoon and a bit of elbow grease will work just as good as a mixer.
2)Add approximately one third of the icing sugar to the butter and beat until all ingredients are combined. Add another third and repeat. Finally add the remaining icing sugar with the vanilla essence and beat until well combined.
3)Scrape down the sides and beat for a further 30 seconds, then your buttercream is ready for decorating.
Lauren’s top tip: Colour the buttercream using any gel or paste colouring, to create the colour of your choice. You could also try out different flavours such as chocolate by adding some cocoa powder or melted chocolate.
Filling your piping bag
1)Firstly you will need a piping bag and nozzle. This is what will make your cakes look super professional!
Lauren’s top tip: Use disposable piping bags, as they are a lot more hygienic and easier to use. No cleaningneeded - just throw it away when finished.
2)Cut the bottom of the piping bag and insert the nozzle of your choice - large nozzles tend to work better than smaller one.
Lauren’s top tip: fold over the top of the piping back so you can fill it up without making any mess
3)Fill the piping bag with the buttercream using a spoon or spatula.
4)Squeeze all the buttercream to the bottom of the bag, removing all the air and then twist the top tightly to stop the icing from coming out.
5)Hold one hand on top of the bag where you have pushed down all your buttercream and the other hand at the bottom around the nozzle. This will make it easier to guide your piping bag around the cupcake.
You’re now ready to ice your cupcakes
1)Take your freshly baked cupcake and place your nozzle on the outside edge. Start to squeeze the piping bag gently while at the same time guiding your nozzle around the edge of the cupcake.
2)When you have made an entire circle around the edge of the cupcake, carry on squeezing the buttercream but take the nozzle a little higher inside the first circle and repeat until you have a complete buttercream swirl.
3)Now you can get creative and decorate your cupcakes with all different sprinkles and edible decorations.
Lauren’s top tip: Head to your nearest large supermarket where you should be able to find a great range of cake decorations....my favourite are the colourful sprinkles!
Time to sell your lovely creations.
Good luck, and thank you for supporting The Children’s Society with your new-found baking expertise!