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!
Lucky for me, my friends at A Touch of Violet sent me this set of 32 piece Russian Style Piping Tips to try out! Happiness ♥
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.*
Dawn - Girl Heart Food
I totally agree – seeing a cupcake will put a smile on your face for sure! Especially when they are as pretty as these 😉 I am horrible and piping cupcakes, even the simplest piping comes out messy for me, so it’s definitely something I need to practice. These look like little works of art. How about this? You make ’em and I eat ’em….sound like a plan 😉 Seriously too good, Amanda! Have a wonderful week! xo
Cupcakes = Happiness 🙂
I’d bake you cupcakes ANYDAY! Even better – I bake, my daughter decorates and we all eat them. Seriously, my ten year olds piping skills are getting impressive! She entered cupcakes in our county fair – we’ll find out tomorrow if she placed. Fingers crossed!
Hope you have a wonderful weekend ♥
I think that the buttercream you used is too soft for these flowers. They almost appear as if they’re melting. But other than that, great post!
Wonderful site. I just received my Russian tips. I have never used them before. The recipe with the box suggests using egg whites. I do not want to use egg whites. What is the best buttercream revipe. You mention butter and shortening what about all butter. I am very excited to use them so I want a very delicious recipe that can be used on the cake and on piping. Actually do I use a different recipe for the cake and another recipe for the flowers.
Thank you and have a lovely day.
Hi Susan. Any stiff buttercream will pipe and hold shape well. Shortening buttercream holds up a little bit better – but all butter buttercream is tastier. As long as the cupcakes stay at room temp – you’ll be fine with straight butter. Just make the buttercream a bit stiffer than you normally would.
Hi, how can I make buttercream more stiffer please? I’m new in decorating and I have Russian tips. This buttercream is for Russian tips?/please help 🙂
Hi Lucia. Stiffer buttercream needs less liquids or more powdered sugar. More powdered sugar is usually the key. Use your favorite buttercream – use an additional 1 – 2 cups powdered sugar.