Today I’m talking cupcakes, buttercream & Russian Style Piping Tips. So get ready to look at a bunch of too cute cupcake pics ♥
Cupcakes. There is something about a cute little cake that will bring a smile to any girls face – young & old alike.
The cupcake is very much about appearance. The frosting is just as, if not more, important than the cake itself. Smear a layer of white frosting on top of a cupcake and you won’t find anyone fawning. Pull out your piping bag and decorate and watch love at first site occur!
My daughters and I LOVE cupcakes. My 10 year old daughter & I have loads of fun making and decorating cupcakes. She’s already got me beat in the decorating department.
I’m always keeping an eye out for new things in cake decorating. I’ve been seeing nothing but beautiful piping work people were putting out with Russian Piping Tips. I had to try them!
These tips are beyond simple to use. Dare I say simpler than standard tips? Just maybe….
These tips are large – bigger than a jumbo tip from Wilton. These tips are perfect for decorating cupcakes or cakes – they make large flowers and leaves.
The most important piece of advice I can give you on piping – use a stiff buttercream. Anything too soft won’t pipe well & won’t hold up.
These tips will make some beautiful flowers with impressive detail. Try using 2-3 different colors to make everything pop. I didn’t try plain white buttercream – but it would definitely be gorgeous for wedding or christening cupcakes & cakes.
Have fun and play around with these tips the first few times you use them. It took a few times for us to figure out which tips make what. Just like other piping, the angle you pipe at will make a difference in your creations. I only got a chance to work on cupcakes so far – but I can’t wait to get to cake decorating with these tips.
The only downside is that the set does not come with a guide to what each tip creates. We jumped right in and got to decorating, figuring it all out as we went. If you’re not feeling so adventurous, there are a blogs & videos online that can give you a crash course. Perhaps this winter I’ll work on a photo guide of what tip makes what…
I’ve included a recipe for cupcakes & a basic buttercream. I recommend using gel colors when using buttercream for piping. I made a double batch of buttercream and we used most of it on 18 cupcakes. Hey…we got carried away 🙂
Thanks for stopping by! Happy baking ♥
- ½ cup salted butter, softened
- 1 cup sugar
- 2 large eggs
- 1½ teaspoon vanilla extract
- 1½ cup all purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup milk
- Preheat oven to 350° Line a cupcake tins with cupcake liners.
- In a large mixing bowl, cream together butter and sugar.
- Beat in eggs and vanilla.
- Mix in flour, milk, baking powder and salt until thoroughly combined. Do not overmix.
- Spoon batter into 18 cupcake liners about half full.
- Bake for 16 - 18 minutes or until tops spring back when pressed or toothpick inserted in center comes out clean.
- Let cupcakes rest in pan for a few minutes before removing to wire rack.
- Cool completely before frosting.
- ½ cup solid vegetable shortening
- ½ cup (1 stick) butter, softened
- 1 teaspoon vanilla extract
- 4 cups sifted confectioners' sugar (approximately 1 lb.)
- 1 - 2 tablespoons milk
- In large mixing bowl, beat shortening and butter with electric mixer until very light and fluffy.
- Beat in vanilla.
- Gradually mix in sugar, one cup at a time. Beat well on medium speed, scraping sides and bottom of bowl.
- Buttercream will be dry when all sugar has been mixed in.
- Add in milk, beat at medium speed until light and fluffy.
- Mix in any colors or add-ins if desired.
- Enjoy : )
*Disclosure: I was not compensated for this post, however I did receive a sample to try & review. All opinions are absolutely my own and not influenced in any way.*