How To Ice Cupcakes
- December 14, 2009
- 8,384 Views
from
Sarah Walker
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Writer
Erin_Lawrimore
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Music
James Panepinto
- Voice Over Artist Sayle Milne
Follow these steps for a beautiful finish to your scrumptious cupcake treats.
You Will Need
- Cupcakes
- Icing
- A butter knife or spatula
- Colored sugar
- Candy sprinkles
- Chopped nuts
- A pastry bag (optional)
Step 1: Allow cupcakes to cool
Allow freshly-baked cupcakes to cool to room temperature, about a half an hour. Remove the cupcakes from the pan, and place them on a level surface.
Step 2: Remove icing from the refrigerator and stir
Remove the icing from the refrigerator and stir it with a butter knife or a small spatula. The icing should be creamy, but still thick.
Let the icing sit at room temperature for five minutes if it is too stiff. But don’t let it sit too long or it will melt.
Step 3: Scoop icing on the center of the cupcake
Scoop a dollop of icing onto the center of the top of the cupcake using the knife or spatula.
Step 4: Spread icing from the center out
Spread the icing in a circular pattern on the top of the cupcake, starting at the center and working out toward the edges.
Pipe the icing onto the top of the cupcakes using a pastry bag if you want a different look.
Step 5: Evenly cover the entire top of the cupcake
Continue to spread the icing in a circle until you have covered the entire top of the cupcake evenly with a layer of icing.
Step 6: Add additional decorations
Add decorations, such as colored sugar, sprinkles, and chopped nuts.
In 2009, a 1,224 pound cupcake set the record for the world’s largest. It took 12 hours to bake, and contained 800 eggs and 200 pounds of sugar.
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