So this last weekend was wet in Brisvegas, like do not leave home, do not drive a vehicle, stay in, enact wet weather plan and do stuff that you normally don’t get time to do. One of the things I did, was to have a look at some receipes and you tube videos for different techniques for cupcake icing. I had been keen to try doing a mutli-coloured buttercream icing for a while, but I needed to know techniques firstly that would work and I knew there would have to be a way to not get icing ALL over the kitchen. Anyhoo so about 6hrs later of researching and having consumed multiple cups of green tea, I figured I was about ready to try my own soon.
One of my colleagues who has also looked after my cat when I have been away a couple of times had her birthday last week and we didn’t do anything at the office to celebrate, so I thought I would make these tonight so that we could belatedly celebrate tomorrow instead.
Once you get the hang of the steps leading up to piping the icing, it is a relatively straightforward process. The best bit is mixing the food colouring into the icing to make nice bright colours (which make me happy………when skies are grey).
So, to start with, make your cupcakes so when you are ready to ice them, they will be nice and cool and the icing won’t slide right off after piping. I will share the receipe I use but there are so many different combinations that if you already have a go to one, stick to that. You will need a reasonable amount of icing though -don’t want to run out and have to backtrack to make more.
Prep time: 30 minutes
Decorating time: 20 minutes
3 cups icing sugar
200 grams butter
1 tablespoon almond milk
1 teaspoon vanilla essence
3 vials food colour
Tri-coloured buttercream cupcakes method
*When I am pushed for time, I use my food processor to make the icing, which is what I did tonight, as it is only Monday and I don’t want to be up all night.
- Chop butter into small chunks and put into food processor
- Processor butter on low speed for 3 minutes and then add vanilla
- Add icing sugar, 1 cup at a time and continue to mix well
- Pour in milk and process again until mixture is smooth and consistent
- Take icing out and separate into 3 small bowls
- Choose 3 colours that work well together and add food colouring to the icing until colour is uniform (I went for pink, yellow and orange as I knew they would work well with the chocolate cupcakes.
- Take a sheet of gladwrap and lay out on the bench
- Take each of the colours and add to a ziplock sandwich bag, cut a small triangle in one of the corners opposite end to opening.
- Pipe a wide long tube onto the glad wrap and repeat for the remaining 2 colours
- Put a nozzle into a large piping bag
- Wrap the ‘log’ of coloured buttercream up and cut of the extra glad wrap at one end
- Insert the log into the piping bag, twist at top to push icing to the nozzle and start piping away!
- I used a method where I worked in a clockwise direction and also upwards at the same time. But you can play around with this step and have fun with it !
- I added some musk sticks to some of my cupcakes for added effect – just cut a few in ½ and push it into the cupcake through the buttercream at an angle
P.S. My favourite source of inspiration for these cupcakes and this post, came from Mary Jane Robbins and her website is here: http://blog.kingarthurflour.com/2015/03/15/rainbow-frosted-cupcakes/