The Story:
When I show up to a party and bring cupcakes that are all piped and pretty, most people think they came from a bakery (unless they know me well, then they know of my obsession and don’t ask about a bakery). But piping cupcakes is easy and fast! This “rose” technique is wonderful because it uses less frosting than a cupcake piped tall, but it also looks gorgeous.
Here is a step-by-step breakdown of the process. (If you now have the theme song from the TV show “Step by Step” stuck in your head, then we’re in the same boat.)
Photo credit goes to my dear mother who has cleaned thousands of dishes this summer 🙂
Most people use a Wilton 1M piping tip for roses, but sometimes I will use something that is a little more “closed,” meaning the little triangles forming to make the tip come closer together.
These cupcakes are Blueberry Lemon Poppyseed and will be posted on Thursday!
So…. do you twist while you work?
I can’t wait to see the Recipe because these Cups look amazing!
piping really does make all the difference. these are gorgeous, i can’t wait to try this method! and your kebler cookie recipe, they look so yummy.
I usually have to have the cupcake stationary in front of me. You must have tremendous eye hand co-ordination!
Your baking cups are so vivid. I baked some chocolate zucchini cupcakes tonight in cute green/white checked liners and after baking they just look brown. Do you buy a special type?
You need to buy grease proof liners if you want to see the pattern after you bake them. these are from Sweets and Treats, I have a link to their site on the recipe for this.cupcake. watch for it tomorrow!
Beautiful!
Thank you Lizzy! I like to pick up cute cupcake papers, but I didn’t realize that they aren’t all grease proof. I headed over to Sweets & Treats and ordered some liners. Thanks for the tip.
Hi, I love these, they look brilliant, I assume you are in the US, I am in England and we don’t have ‘frosting’ here, well, something similar but it is not right and we don’t have frosting that you can just buy off the shelf and certainly not in anything other than white or ivory! so my question is, do you have a recipe for the frosting I can use PLEASE!!!!
thanks xx
Yes, all of my frosting recipes on this site are homemade using butter and powdered sugar. Just take a look around and pick your favorite flavor!
I would like to use your suggestion for piping. You said most people use a 1M tip — but you use one with tighter triangles. Do you have a number for the one you use? Or — how many triangles are on the one used? Thank you.
Mine is a really weird brand, called Bakers Craft and it’s a 2D I believe. It has 5 or 6 triangles, but honestly I use a bunch of different tips to make roses, so anything close will work!
Hi Lizzy, just wondering, how do you make your frosting of good piping frquency? Most of my cream cheese frosting turns a little runny, or otherwise, i would have to refrigerate it to get it to piping frequency.
Another question is, i usually add lesser sugar as compared to the recipe. is it because of this?
So how do you add lesser sugar, but yet get your frosting thick enough to pipe, and without refrigerating?
thanks you lizzy!You help me a lot!
Hey I have a question. When you say “cup” and “spoon” in your recipe. I’m not sure the size of them, can you show me what kind of measurements you are using?
A Cup is equal to 8 ounces, you can google it! And a teaspoon and a Tablespoon you can also google to get the grams or whatever measurement you prefer!
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What is the recipe for the frosting you used?
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