Piping on a Cupcake

Although this video is quick and right to the point, it shows the technique of how to pipe (buttercream) on a cupcake. Pay attention to how the cupcake is held, how the piping bag is held and gently squeezed, and the subtle movement of the piping tip. Like in my last post, I suggested a Open Star Tip #18 (by Wilton), but in this video he uses a Open Star Tip #17, still very similar. Check it out!

 

Patriotic Red Velvet Ice Cream Cupcakes

In accordance with the latest American top news story, I figured it was all too appropriate to post a Patriotic Cupcake Recipe idea. This one is fun, easy and quite delicious:) 

Patriotic Red Velvet Ice Cream Cupcakes:
What you will need:

• 1 package Red Velvet Cake Mix (I used Duncan Hines Moist Deluxe)
• ingredients that are needed for mix
• 1 quart blue moon ice cream, softened (or Vanilla Ice Cream tinted with blue food coloring)
• 3 cups heavy whipping cream
• 1 1/2 cups marshmallow creme
• red, white & blue sprinkles
• blue & red sugars

Let's Get Started:
Preheat oven according to package and line your muffin pan with paper liners. For this recipe, you will need 36 liners. 

Batter/Filling:
Then prepare Red Velvet batter according to package directions and fill liners half way with batter. Bake for 11-14 mins (or until toothpick inserted in center comes out clean). Let cool for about 10-15 mins on a wire rack, so they can cool completely. 
Working quickly, spread ice cream over cupcakes. Freeze for at least 1 hour.
Topping:
In a large bowl, combine the whipping cream and marshmallow creme. Beat until stiff peaks form. Pipe over cupcakes; I used a Wilton Open Star Tip #18. Decorate with colored sprinkles and sugars. Freeze for 4 hours or until firm.


Serve, Eat & Enjoy! :)


Also, a special thank you to all those men and women who are serving our country. <3