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Step by step Cupcake frosting styles

Nick Makrides shows you how to give your cupcakes star treatment with these easy-to-create wow-factor designs!

1. Signature swirl

For this technique, you’ll need a Wilton 1M piping nozzle. Starting in the centre of the cupcake, pipe a swirl of frosting about 1cm (½in) from the edge of the cupcake. Continue swirling upwards and inwards until you get to the top. Pipe slowly to allow the frosting to come out looking frilly. When you reach the top, stop squeezing, then lift up the piping bag to get that perfect little pointy tip in the middle. I use this technique for my classiclooking and simple cupcakes. It’s such a gorgeous technique, it just needs a simpleflavoured cupcake.

2. Round bulb

For this technique, you’ll need a round piping nozzle. Begin in the centre of the cupcake. Hold the tip about 1cm (½in) away from the surface of the cake and squeeze out a bulb of frosting in a single motion. If you want a taller bulb, slightly lift the piping bag as you squeeze to give the bulb more height. To get a flat bulb, hold the piping tip closer to the cupcake. You can also pipe little bulbs on top of one large bulb. I use this technique for simple cupcakes, or for when I want to coat the frosting in something crumbly, like crushed cookies, as the bulb shape helps to hold the toppings in place.

3. Soft-serve swirl

You can use any piping nozzle for this technique, but to get that soft-serve icecream look, use an open star nozzle. Starting in the centre of the cupcake, pipe a swirl of frosting about 1cm (½in) from the edge of the cupcake. Continue swirling upwards and inwards until you get to the top. When you reach the top, stop squeezing and lift up the piping bag to get that perfect little pointy tip. This is a versatile and classic technique that is used on most cupcakes.

4. Double-doughnut swirl

You can use any piping nozzle for this technique. Starting in the centre of the cupcake, pipe a swirl of frosting about 1cm (½in) from the edge of the cupcake, then pipe a second circle of frosting directly on top of the bottom circle, using the bottom swirl as a guide to getting them even. This frosting technique is great for piling on decorations because the cupcake has a flat surface area in the middle. You can drizzle some sauce over it too, just like you would on top of a cake.

The feature on pages 4-5 is taken from Sugar Rebels by Nick Makrides, published by Hardie Grant (£16.99).

Gluten-free lemon and rosemary cupcakes

Alzheimer’s Society Cupcake Day is back on 13 June 2019. Sign up to bake, bring or buy at cupcakeday.alzheimers.org.uk

MAKES 12

500g (1lb 1oz) (about 2 mediumsized) courgettes, grated

½ tsp salt

100ml (3½floz) olive oil

250g (9oz) ground almonds

150g (5½oz) gluten-free plain flour

2 tsp baking powder

1 tbsp finely chopped fresh rosemary

150g (5½oz) light brown sugar

4 free-range eggs grated zest and juice of 3 lemons

150g (5½oz) dairy-free spread

175g (6oz) icing sugar grated zest of 1 lemon

1 Place the grated courgettes in a colander and sprinkle with the salt. Toss well, then place over the sink to drain for 30 minutes.

2 Preheat the oven to 190°C/Gas Mark 5. Line a 12-hole muffin tin with paper cases.

3 In a large bowl, mix together the ground almonds, flour, baking powder and chopped rosemary. In a separate bowl, whisk together the sugar, oil, eggs and lemon zest and juice.

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About Baking Heaven

The May issue of Baking Heaven is on sale now and it comes with a fantastic Cupcake mini magazine packed with 20 delicious recipes and techniques! We are also very excited to bring you a brand new section dedicated to cake decorating! The Cake Decorating School features a range of step-by-step projects and techniques that are suitable for every skill level. Plus, discover the science of chocolate, make a step-by-step dark chocolate mousse, have some fun baking with the kids and follow our masterclass to making no-knead bread and so much more!