Search results
Results From The WOW.Com Content Network
How to Pipe Frosting on Cupcakes with a Ziploc Bag First, you'll want to snip the tip of the bag to allow the frosting to flow freely. Be cautious with how large you create the hole based on how ...
Bake off your favorite cupcakes, pipe a tall swirling mound of red frosting on top, then add a little white around the edges and top. You'll have the cutest Christmas treat in no time, and ...
Be sure to chill the cupcakes after you've frosted them to ensure the frosting stays firm and shapely. Piping bags and cake decorating tips aren't even necessary for frosting cupcakes, though they ...
Using a spatula, spread a little buttercream over the cupcakes in a fairly smooth layer. TO FINISH Put half the remaining buttercream in a paper, nylon, or plastic pastry bag fitted with a small star tip. Use to pipe shells around the edges of ?the cupcakes. Refill the bag (or use a new one if using paper) and pipe the remaining buttercream.
HEAT oven to 350ºF. ADD 1 Tbsp. dry gelatin mix to frosting; stir gently until blended. Refrigerate until ready to use. Add boiling water to remaining gelatin mix in medium bowl; stir 2 min. until completely dissolved. Pour into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
Preheat the oven to 350°F. Spread the coconut in an even layer on a rimmed baking sheet and toast until golden brown, 3 to 5 minutes. Line 16 muffin cups with paper liners. To make the cupcakes: In a medium heavy-bottomed pot, combine the stout and molasses and bring to a boil over medium-high heat. Turn off the heat and whisk in the baking soda.
Preheat the oven to 350ºF. Line a standard cupcake pan with twelve paper baking cups, or grease the pan with butter if not using baking cups.
5. French Buttercream. Unlike Swiss and Italian buttercream, French buttercream contains egg yolks for richness. It’s made by pouring boiling sugar syrup into whipped egg yolks, whipping the ...