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!