Wednesday, May 13, 2009

Frilly Floral Cupcakes

Wouldn't you love to pause during your busy day for a cup of tea and one of these frothy pink cupcakes?

I hope that when our elementary school teachers stepped into the teachers lounge yesterday, these lemon cupcakes with ribbons of buttercream icing transported them far from their bustling classrooms to the quiet serenity of a favorite tea room.

Whether prepared for Teacher Appreciation Week or afternoon tea, a frilly floral cupcake is sure to please.

One recipe of buttercream icing yields enough icing for two dozen cupcakes. To create a variegated color effect in the flowers, use a hand mixer to distribute pink icing paste through the icing, stopping before the color is completely mixed in. To make ruffled cupcakes, use an angled decorating tip 108 or 125. Hold the icing bag in one hand and the cupcake in the other. With the point of the decorating tip angled toward the cupcake, apply even pressure to cover the cupcake in a ribbon of icing, rotating the cupcake as you go. You can wind the ruffles from the outside in or from the inside out. If needed for definition, pipe a little rosebud in the center of the cupcake.

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